This is the first year I've had success with zucchini in my garden. It wasn't a huge success, but hey, a step in the right direction. It was called a Black Zucchini when I bought the plants, but this looks pretty standard to me. I picked it before it got too big, as I didn't want it to get too seedy.
My friend Laura has a more successful garden, and she offered me a recipe she said was really good. She was right! I had to buy some cilantro, and she turned me on to a product that substitutes for buttermilk. It's really hard to find small quantities of buttermilk. Follow the directions on the container.
I made a half recipe because just two of us are at home now, and it was just about right. A little was left over for lunch the next day. If you're feeding more, double the recipe. Although the original recipe called for it to be refrigerated at least 8 hours, we did not. We're not big fans of cold soup (except maybe Gazpacho!) Leave out the chicken broth or use vegetable broth for a vegetarian soup.
Zucchini Cilantro Soup
1/2 large onion, chopped
1 1/2 Tbsp melted butter1 largish zucchini, chopped
1/2 cup chicken broth (I used broth seasoning)
1 cup buttermilk, divided
1/2 cup fresh cilantro leaves
1 1/2 Tbsp lemon juice
salt & pepper
Melt the butter then saute onion in 3 qt pot over medium heat. Add zucchini and chicken broth. Bring to a boil, then reduce heat and simmer 15-20 minutes, until tender. .Remove from heat and cool.
Combine half the zucchini, half the cilantro, and half the buttermilk into a blender or food processor. Process until smooth, scraping down the sides of the container. Pour into a large bowl.
Combine the other half of the zucchini, cilantro and buttermilk, plus the lemon juice and a little salt and pepper. Process until smooth and pour into the bowl with the rest. Stir to combine flavors.
(Actually I forgot about the lemon juice, and it was still good.)