I am a sort of borderline vegan... sometimes I indulge in a little dairy, or eat fish if friends have prepared it for a meal they have invited me to. This recipe contains buttermilk. I suggest that you find the best source (organic if possible) of buttermilk around. If you are truly vegan, you could perhaps substitute a nutmilk or rice milk instead, squeezing some lime into it. This soup is delicious and makes use of the abundant fall vegetables found at a Farmer's Market (or in your own backyard):
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
Add all ingredients to the Vita-Mix® cannister 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. Go HERE to purchase on Amazon.
|Millennium Park hosting the Farmers' Market in Beautiful Courteny, BC 2007|