Chilled Zucchini-Mint Soup
- 1 tbsp. butter
- 1 cup diced onion
- 4 cups sliced zucchini
- 1 cup chicken or vegetable broth, or wter
- 1/3 cup chopped fresh mint leaves, plus sprigs for garnish
- ½ tsp. salt
- 2 ½ cups buttermilk
- In a medium saucepan, melt the butter over medium-high heat. Add the onion
and sauté until softened, 3 to 5 minutes.
- Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until
the zucchini is soft.
- Remove from the heat and cool slightly. Process the soup in a blender
or food processor until smooth. Add the chopped mint and salt; process just
to mix.
- Pour the soup into a large bowl; stir in the buttermilk. Chill the soup,
covered, in the refrigerator for several hours.
- Serve chilled, garnished with springs of mint.
