Cold Zucchini and Buttermilk Soup

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

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.

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