Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill
This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.
Cold Zucchini and Buttermilk Soup
Oil for sautéing
1 medium zucchini, coarsely chopped
1 medium onion, chopped
1 clove garlic, minced
3 cups buttermilk
salt and pepper to taste
fresh dillweed or parsley for garnish
Heat oil and sauté zucchini, onion and garlic until soft, but not mushy.
Purée in a blender.
Add buttermilk, salt and pepper.
Chill and garnish just before serving.