Chilled Zucchini Soup

Chilled Zucchini Soup
Chilled Zucchini Soup might be just the soup you are searching for. Watching your figure? This gluten free, primal, whole 30, and vegetarian recipe has 78 calories, 3g of protein, and 4g of fat per serving. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up zucchini, lemon juice, fennel bulb, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Saut onion, fennel, and garlic in hot olive oil in a large Dutch oven over medium-high heat 5 minutes; add zucchini, and saut 3 minutes. Stir in vegetable broth and water; bring to a simmer. Cook 15 minutes or until vegetables are tender.
Ingredients you will need
Vegetable BrothVegetable Broth
VegetableVegetable
Olive OilOlive Oil
ZucchiniZucchini
FennelFennel
GarlicGarlic
OnionOnion
WaterWater
Equipment you will use
Dutch OvenDutch Oven
2
Remove from heat. Process with a handheld blender 4 minutes or until smooth. Stir in buttermilk, salt, vinegar, lemon zest, and lemon juice.
Ingredients you will need
Lemon JuiceLemon Juice
ButtermilkButtermilk
Lemon ZestLemon Zest
VinegarVinegar
SaltSalt
Equipment you will use
Immersion BlenderImmersion Blender
3
Let stand at room temperature 15 minutes. Cover and chill 2 hours or up to 2 days.
DifficultyMedium
Ready In45 m.
Servings6
Health Score10
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