Curried Zucchini and Corn Soup A great hot-weather soup that uses low-fat buttermilk instead of cream. If you don't like buttermilk, use whole, regular milk.. Makes 6 servings
	Ingredients: 1 large onion, minced 1 tablespoon canola oil 2 teaspoons curry powder 6 medium zucchini, trimmed and cut into 3/4 inch chunks 31/2 cups Chicken Stock 2 large ears corn, kernels removed Kosher salt and freshly ground black pepper to taste 1 cup low-fat buttermilk
	Instructions: 1. In a large, covered, heavy-bottomed saucepan, cook onion in the oil over low heat until soft but not browned, about 10 minutes. 2. Add curry and cook a few minutes more, stirring. 3. Turn up heat to medium and add zucchini. 4. Stir a few minutes, add stock, and bring to a boil. 5. Simmer 20 minutes or until zucchini are tender. 6. Add corn and cook 5 minutes more. 7. Season with salt and pepper and let cool slightly. 8. Puree in a food processor or blender. 9. Refrigerate until cold. 10. Add buttermilk and mix well. Check for seasonings. 11. Serve lightly chilled.

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