CHILLED ZUCCHINI-BUTTERMILK SOUP

CHILLED ZUCCHINI-BUTTERMILK SOUP image

Yield 6 serivings

Number Of Ingredients 10

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3 tablespoons olive oil
2 leeks, including 1/2" of tender green tops, finely chopped
6 zucchini , about 1-1/2 lbs total weight, thinly sliced
2 cloves garlic, minced
4 cups chicken broth
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
1 Cup buttermilk
1 tablespoon lemon juice
salt and freshly ground pepper

Steps:

In a soup pot over medium heat, warm the oil. Add the leeks and saute, stirring occasionally, until softened, 5-7 minutes. Add the zucchini and saute until lightly browned, about 5 minutes longer. Add the garlic and cook, stirring, until softened, about 1 minute. Pour in the broth, cover, and simmer the soup until the zucchini is tender, about 15 minutes. Working in batches, transfer to a blender or food processor and process to puree. pour into a bowl, cover, and refrigerate for at least 4 hours or for up to 8 hours. Remove from the refrigerator and add the basil, chives, buttermilk, and lemon juice. Season to taste with salt and pepper. Pour into a chilled thermos. Serve in small cups.