Zucchini Buttermilk Soup
Neighbors still dropping off their extra zucchini? One more delicious cold summer soup is just about 20 minutes away. There’s the traditional Russian zucchini/buttermilk soup called okroshka, garnished with basically the whole rest of the meal—chopped vegetables, eggs, pickles, and fish roe. And then there’s this simple summer soup that celebrates the season. Onions/shallots are optional.
- 3-4 small/medium zucchini—cut to1/4” slices
- Some shallots or spring onions, very thinly sliced, to taste
- Chopped dill and parsley to taste
- Salt and pepper
- 1 cup chicken broth
Sauté shallots/onions until very soft, then add zucchini slices and cook ‘til fork tender. Add broth and simmer about 5 minutes. Cool liquid. Add chopped herbs, salt and pepper. Using a food processor or an immersion blender, process mixture until very smooth. You can either strain the mixture or leave as is. Add well shaken buttermilk to desired consistency. Adjust seasoning. Chill for several hours for best flavor.
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