CHILLED ZUCCHINI SOUP WITH FRESH VEGETABLE SALSA

"You'd never guess this refreshing soup is low fat. The vegetable salsa tastes great with grilled fish too."

1 tablespoon butter
1/2 cup chopped purple onion
2 pounds 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
1/2cup chopped fresh basil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Fresh Vegetable Salsa (recipe below)

Melt butter in a large skillet over medium-high heat; add purple onion, and saute until tender. Add zucchini, and saute 10 minutes or until tender. Stir in chopped green onions.

Process sauteed 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.

YIELD: 8 cups.
Source: Jackie Mills, R.D.

FRESH VEGETABLE SALSA

1/2 cup peeled, seeded, and diced cucumber
1/2 cup diced zucchini
1 medium tomato, peeled, seeded, and diced
2 tablespoons diced purple onion
1 tablespoon olive oil
1 teaspoon lemon Juice
1/2 teaspoon red wine vinegar
1/8 teaspoon garlic salt

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

YIELD: 1 3/4 cups.
Adapted from source: Cham and Edie Light, Lynchburg, Virginia