Chilled Summer Squash Soup With Fresh Herbs

• 4 medium zucchini, washed and sliced into 1-inch pieces
• 1 large crookneck yellow squash, washed and sliced into 1-inch pieces
• 2 medium pattypan squash, quartered
• 1 large onion, thinly sliced
• 1 teaspoon garlic, finely minced
• 3 cups chicken broth (I use low-fat, low-sodium)
• salt, to taste
• white pepper, to taste
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh Italian parsley, finely chopped
• 1 tablespoon lemon juice
• 1 cup low-fat buttermilk
• GARNISH
• fresh basil, chopped
• fresh Italian parsley, chopped

1. In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.
2. Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
3. Place in a container, cover and refrigerate overnight.
4. When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
5. Serve chilled, garnished with chopped basil and parsley.

zucchini, crookneck yellow squash, pattypan squash, onion, garlic, chicken broth, salt, white pepper, fresh basil, fresh italian parsley, lemon juice, lowfat buttermilk, fresh basil, fresh italian parsley

Taken from www.food.com/recipe/chilled-summer-squash-soup-with-fresh-herbs-386661 (may not work)