Tested till perfect Chilled Zucchini Buttermilk Soup

Chilled Zucchini Buttermilk Soup

Peeling the zucchini makes this soup a pretty pale green, but you could leave the skin on for more nutrients if you don't mind the dark green specks.

By The Canadian Living Test Kitchen

Source: August 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4-6


  • 2 tbsp 2tbspextra virgin olive oil
  • 3 3large shallotshallots, thinly sliced
  • 4 4(1-1/2 lb/740 g) zucchinizucchinis, peeled and cut into 1-inch (2.5 cm) cubes
  • 1 tbsp 1tbspgrated lemon rind
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tspwhite pepper or pepper
  • 1-1/2 cups 1-1/2cupsreduced sodium chicken broth
  • 1 tbsp 1tbspminced fresh dill
  • 3/4 cup 3/4cupbuttermilk
To change the number of servings, enter the number, then press "calculate". or reset


In large saucepan, heat oil over medium-high heat; sauté shallots until softened, about 2 minutes.

Add zucchini, lemon rind, salt and pepper; cook, stirring, until zucchini is softened, about 5 minutes.

Add broth and 1 1/2 cups (375 mL) water; bring to boil. Reduce heat and simmer until zucchini is tender, about 5 minutes. Let cool slightly. Add dill.

In blender, purée soup until smooth. Strain into large bowl. Let cool in refrigerator. (Make-ahead: Cover and refrigerate for up to 24 hours.) Whisk in buttermilk. Makes 4 to 6 servings.

All rights reserved. TVA Group Inc. 2015