Instructions: In a medium-size saucepan, melt butter over medium-high heat. Add onion and saute until softened, 3 to 5 minutes.

Add zucchini and broth. Cover and simmer 10 to 15 minutes, until zucchini is soft.

Remove from heat and cool slightly. Process soup in a blender or food processor until smooth. Add chopped mint and salt; process to mix.

Pour soup into a large bowl; stir in buttermilk. Chill soup, covered, in refrigerator for several hours. Serve chilled, garnished with mint sprigs.

Note:
The soup must be eaten the day it is prepared or the bright green color will be lost.

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