1 cup = 1 Carbohydrate Block and 1 Fat Block

Ingredients:
1 quart low-fat buttermilk
1 large onion, chopped
2 cloves garlic, minced
2 zucchini, sliced
1 tablespoon curry powder
1 teaspoon olive oil
Chives, cilantro or basil for garnish, optional

Instructions:
Place large sauté pan over medium high heat and heat olive oil. Add onions and sauté until slightly browned. Add garlic and zucchini. Sauté until soft and slightly brown. Sprinkle in curry powder. Reduce heat to medium and cook mixture until soft. Once mixture is cooked, remove from heat and let cool for 30 minutes. In blender prepare 2 batches. Take one-half quart of buttermilk with one-half of the zucchini mixture and blend by pulsing the blades. Do not over blend; you could end up with a bowl of foam. Mixture should be a little chunky. Chill soup and serve with garnish of chives, cilantro or basil.