Cold Squash and Buttermilk Soup

Consider this a summertime tonic. Refreshing, light, and zingy. A perfect lunch or early supper on the porch.

2 teaspoons vegetable oil
1  onion, diced
1 quart {chicken broth powder}, heated
1 teaspoon salt
1/2 teaspoon black pepper
1  cayenne pepper
6  medium yellow squash, scrubbed and sliced thin
2 cups buttermilk
1 tablespoon minced fresh dill
1 teaspoon minced fresh chives
Heat the oil in a saucepan and add the onion. Cook for 5 minutes, then pour the stock into a saucepan and heat to a boil. Add the squash and cook for 15 minutes. Remove from the heat and let cool.

Roughly purée the soup in the food processor, leaving some chunks. Pour into a bowl. Stir in the buttermilk and herbs. Let sit in the fridge for about 20 minutes, then taste and adjust the seasoning. Serve cold.

Ease of Preparation: Easy

Preparation Time: 10 min
cool in fridge 20 min

Cook Time: 25 min

Servings: makes about 3 quarts

Recipe By: Martha Phelps Stamps

From:  The New Southern Basics
Used with permission of Cumberland House Publishing