Easy Cold Summer Squash Soup

June 11, 2011

Easy Cold Summer Squash Soup

Paula Wilke, Tucson CSA

½ to 1 cup vegetable stock or water  (enough for about ¼ inch of liquid in
the bottom of the cooking pot)
1 small onion
2-4 cups of summer squash  (yellow squash, Mexican Grey  Squash,
Zucchini, etc.  a mixture of different squashes are nice)
2-3 cloves garlic
1 Tablespoon White Miso (possible substitutes are  soy sauce or salt)
good goat milk yogurt (plain)
salt and pepper
black olive as a garnish

Heat stock or broth and roughly chop the onion, the squash and the garlic,
keeping them separate. When the water starts to boil, add the chopped onion
and cover.  After a few minutes add the squash and garlic and cover. Cook
until the vegetables are tender (5-10 minutes), stirring occasionally, and
then remove the pan from the heat. When it cools a bit, pour the mixture
into a blender, add the miso and puree.  Chill the mixture.  Just before
serving, stir in 6 ounces (small container) goat milk yogurt.  You can also
add a little more milk or cold water if you like it less thick. Add lots of
freshly ground black pepper and salt to your taste. Garnish with a black
olive.

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