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| Enjoy the vibrant flavors of this Lemon Zest Soup, a refreshing blend of Fall vegetables and buttermilk (or vegan-friendly alternative). |
This cold soup is delicious and makes use of the abundant vegetables found at a Farmer's Market (or in your own backyard), The original recipe contains buttermilk. I suggest that you find the best source (organic if possible) of buttermilk around. If you are vegan, you can substitute a nut milk, soy milk, or rice milk instead, squeezing some lime or lemon into it for about 15 minutes before making the rest of the recipe..
Ingredients:
4 C. Buttermilk (or substitute)
2 C. vine-ripened tomatoes (could be 2 large tomatoes)
2 C. fresh, young (milky but not green)corn kernels
1 C. fennel root (or English cucumber if there is no fennel available)
18 fresh basil leaves
1/4 lemon skin, chopped-- should be a fairly tender skin (organic preferred)
Celtic Sea Salt to taste
1/4 tsp. black pepper
Method:
Add all ingredients to the Vita-Mix® canister in the order listed and begin by processing on Variable Speed, turning the knob from lowest to highest at a slow, steady rate. Then process on High for about 2 minutes, until silky. Refrigerate for at least 2 hours, up to 24 hours. Serve garnished with sprigs of basil.
(adapted from "Zesty Summertime Garden Soup" in Lemon Zest: More than 175 recipes with a twist by Lori Longbotham, Broadway Books, New York, 2002.
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| Millennium Park hosting the Farmers' Market in Beautiful Courteny, BC 2007 |
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