Recipe: Chilled Zucchini & Summer Squash Soup

This soup cashes in on the local summer harvest of green (zucchini) and yellow summer squash to make a snappy and healthy soup. This works as a great first course for a dinner party or pair it with some crusty ciabatta for a light, delicious lunch. Enjoy! - John Fortin, owner of the  and executive chef at the .

This recipe is written by John Fortin.

Recipe

1/2 cup of shallots thinly sliced crosswise (this will be 2 or 3 of the smaller sized shallots)

2 tbsp extra virgin olive oil

2 zucchini and 2 yellow squash, peeled and halved lengthwise, then cut crosswise into 1/8 inch thick slices (remainder of the stems removed if present)

1 1/2 tsp of kosher salt

1/4 tsp fresh ground black pepper

1 3/4 low sodium chicken broth (14oz)

1 1/2 cup water

1 cup of loosely chopped parsley leaves

1/2 cup of well shaken buttermilk

Zest of 1 lemon

Method:

Heat oil in a 4-quart sauce pan over low-medium heat until the oil begins to glisten, add shallots and a dash of salt and sautee in oil until softened, about 5 minutes. (Be careful not to overheat the olive oil which will result in a bitter flavor!)

Add zucchini & squash, lemon zest, salt, pepper - stirring occasionally until zucchini is softened, about 5-7 minutes. Add broth and water and simmer, uncovered for about 30 minutes.

Remove pot from heat and let cool for 15 minutes, stirring occassionally to release steam.

Puree squash preparation and the parsley in food processor until smooth (do this in small batches and use caution when processing hot liquids)  Stir in buttermilk and taste for salt & pepper levels. Return to pot, simmer for 15 minutes then remove from heat and allow to cool.