Basil and Tomato Soup
2 Tablespoons oil
1 Onion, chopped
3 tomatoes, chopped
1-1/2 lbs. yellow squash, chopped
3 Cups chicken broth
1 Cup buttermilk
1/4 Cup fresh basil, minced
1. In a skillet heat the oil over meduim heat.
2. Sauté onion until tender, about 3-5 minutes.
Add tomatoes and continue to cook for 5-6 minutes,
until tomatoes are soft.
3. Add in squash and chicken broth; bring to a boil.
Reduce heat and simmer 15-18 minutes, or until squash is tender.
4. Spoon mixture into a blender and purée with
buttermilk until mixture is smooth. Sprinkle in basil and stir well.