Chilled Zucchini Soup

Serves 4-6


1/2 cup diced sweet onion

1/2 cup diced fennel bulb

3 garlic cloves, sliced

1 tablespoon olive oil

5 cups diced zucchini (about 2 1/2 lb.)

2 cups organic vegetable broth

1 cup water

1/2 cup whole buttermilk

2 teaspoons kosher salt

2 teaspoons Champagne vinegar

1 teaspoon lemon zest

1 teaspoon fresh lemon juice


Sauté onion, fennel, and garlic in hot olive oil in a large Dutch oven over medium-high heat 5 minutes; add zucchini, and sauté 3 minutes. Stir in vegetable broth and water; bring to a simmer. Cook 15 minutes or until vegetables are tender. Remove from heat. Process with a handheld blender 4 minutes or until smooth. Stir in buttermilk, salt, vinegar, lemon zest, and lemon juice. Let stand at room temperature 15 minutes. Cover and chill 2 hours or up to 2 days.