Be a locavore. Shop your local farmers market and buy a variety of summer squash. Green zucchini, yellow squash, white summer squash and any shape or color that will add to the variety, taste and texture. Add a little homemade chicken stock, a pinch of curry and cumin and a little cream and you have a perfect chilled soup for a warm summer night. Once you understand this basic technique for a cold pureed vegetable soup, you can apply the principles to many of your local seasonal vegetables and achieve the same results. This soup is also tasty when served hot during the winter months.
Chilled Summer Squash Soup
Published on June 24, 2019 | By surleplat |
- 1 1/2 - 2 lbs. assorted summer squash
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 TBSP olive oil
- 1 quart chicken broth or vegetable broth
- 1 tsp curry powder
- 1/2 tsp cumin
- salt and white pepper to taste
- 1/4 cup heavy cream
- heat the olive oil in a deep pot, dutch oven, over medium heat. Add the onion and garlic and sauté gently until limp. Add the sliced squash and sauté for another 5 minutes, stirring and combining well with the onion and garlic.
- Add 1 quart of homemade or store bought chicken or vegetable broth. Bring the vegetables and broth to a light boil. Reduce heat and continue to simmer until squash is soft.
- Place vegetable mixture and some of the broth in a food processor or blender. Process or blend until smooth. Return to the pot, add cumin, curry salt and pepper to taste. Cook over a low heat. Whisk in cream, taste and adjust seasonings.
- Remove pot from heat. Pour soup into a large bowl or tureen and refrigerate until completely chilled, for about an hour or two. May want to taste and adjust seasoning again. Serve immediately. Garnish with some fresh snipped chives or a sprig of basil.