August is not normally the time when we think about eating a big bowl of steamy soup, but with as mild as the weather has been, the idea is not entirely out of the question. However, a chilled soup would also be refreshing and a nice break from the heat that may be returning later this week.
Whether hold or cold, this soup is bursting with flavor from fresh dill, lemon zest, just a touch of mint and some buttermilk for a light creaminess and tang that only buttermilk can give.
Be sure to check out Broken Arrow’s farmers’ market and others while they are still brimming with fresh veggies and herbs.
Zucchini Buttermilk Soup with Lemon, Dill and Mint
Makes about 4 cups
- 2 tablespoons olive oil
- 1 ½ pounds zucchini, diced
- 1 medium onion, diced
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 ½ cups low sodium chicken broth
- ¾ teaspoon finely grated lemon zest
- 2 teaspoons dill, minced
- 2 mint leaves, chiffonaded
- 1 cup low-fat buttermilk
- In a Dutch oven, heat olive oil over medium heat. Once hot, add zucchini, onion and salt and pepper. Sauté for about 5 minutes until onion is translucent and zucchini is softened.
- Add broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add lemon zest, dill and mint.
- Transfer to a blender and puree in batches until smooth.
- Wipe out Dutch oven and return to burner. Using a fine mesh strainer, strain soup back into Dutch oven.
- Add buttermilk and heat over medium until hot.
- Serve warm or chilled. Garnish with a little Greek yogurt, lemon, mint and dill, if desired.