Categories: soups

Ingredients

• 1 Tbsp. butter
• 1/2 cup chopped purple onion
• 2 Lbs. zucchini, coarsely chopped
• 1 cup chopped green onions
• 2 cups low-sodium fat-free chicken broth
• 2 cups nonfat buttermilk
• 1/2 cup light sour cream
• 1/2 cup chopped fresh basil
• 1 tsp. salt
• 1/8 tsp. freshly ground pepper
• Fresh vegetable salsa:
• 1/2 cup peeled, seeded, and diced cucumber
• 1/2 cup diced zucchini
• 1 medium tomato, peeled, seeded and diced
• 2 Tbsp. diced purple onion
• 1 Tbsp. olive oil
• 1 tsp. lemon juice
• 1/2 tsp. red wine vinegar
• 1/8 tsp. garlic salt

Directions

1. Melt butter in a large skillet over medium-high heat; add purple onion, and sauté until tender. Add zucchini, and sauté 10 minutes or until tender. Stir in chopped green onions.
2. Process sautéed vegetables, broth, and next 3 ingredients in batches in a blender until smooth, stopping to scrape down sides. Stir in salt and pepper. Cover and chill. Top each serving with 1/3 cup Fresh Vegetable Salsa.

3. Fresh Vegetable Salsa:

4. Stir together all ingredients in a bowl; cover and chill Drain before serving.

5. makes 1 3/4 cups

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