How To Cook Cold Zucchini Cream Soup With Buttermilk And Garlic - Recipe
Author: Dean Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Cold zucchini cream soup with buttermilk and garlic". Delicious recipe.
Required products :
- 1 1/2 pounds zucchini
- 4 tablespoons olive oil
- salt and pepper
- 1/2 onion, finely chopped
- 2 cloves garlic, pressed
- 1/4 cup fresh dill or mint, finely chopped
- 4 teaspoons chicken broth
- 1 cup buttermilk
Method of preparation :
- Preheat oven to 220 degrees.
- Cut the zucchini in half lengthwise and cut them into large pieces.
- Spread them in a pan and sprinkle with 2 tablespoons of olive oil.
- Season with salt and pepper to taste and bake for about 25-30 minutes until soft and lightly browned.
- Wait for them to cool and peel them.
- In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
- Saute onion and garlic for about 2-3 minutes, add dill (or mint) and cook for another 1-2 minutes.
- Add the chicken broth and zucchini, reduce the heat and simmer for 25-30 minutes.
- Remove from the heat and puree until smooth.
- Allow the cream soup to cool completely before adding the buttermilk. Stir.
- Pour into bowls, garnish and serve.
Enjoy your meal!
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