Recipe: Chilled Zucchini Soup with Fresh Vegetable Salsa

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