3 tbsp. butter (or nonstick cooking spray)
1/2 c. chopped yellow onion
2 lb. zucchini, coarsely chopped
1 c. chopped green onions
2 c. chicken broth
2 c. buttermilk
1/2 c. sour cream
1/2 c. chopped fresh basil
1 tsp. salt
Freshly ground pepper
Fresh vegetable salsa

Melt butter in heavy large skillet over medium-high heat. Add 1/2 cup onion and saute until translucent, about 3 minutes. Add zucchini and saute until just tender, about 10 minutes. Mix in green onions. Puree vegetable mixture with stock, buttermilk, sour cream and basil in processor in batches. Transfer to bowl. Add salt. Season with pepper. Cover and refrigerate until well chilled. Can be prepared 1 day ahead. Ladle soup into bowls. Top each with vegetable salsa and serve. 6 servings.

FRESH VEGETABLE SALSA:

1/2 c. peeled, seeded and chopped cucumber
1/2 c. finely chopped zucchini
1 med. tomato, peeled, seeded and chopped
2 tbsp. finely chopped red onion
1 tbsp. olive oil
1 tsp. fresh lemon juice
1/2 tsp. red wine vinegar

Mix all ingredients in small bowl. Can be prepared 8 hours ahead. Cover and refrigerate. Drain before serving. Makes 1 3/4 cups.