Chilled Summer Squash Soup
Who doesn’t love a chilled soup in the summer? It takes the edge right off! Since I’ve already had gazpacho about 30 times, I decided to give another peak season fruit that everyone thinks is a vegetable, a chance. Enter the yellow crookneck squash, or, more commonly, the summer squash! This vibrant vegetable is packed with vitamins A and C, potassium, and dietary fiber. Most of those things are found in the skin so make sure to keep it on for this recipe. The cumin and turmeric also bring in some excellent health benefits. Cumin is high in iron, has antifungal/antimicrobial properties, and aids in digestion. Turmeric is a potent anti-inflammatory and adds to the brilliant yellow color. Serves 4 Ingredients: 4 large summer squash, seeded and diced 1 large yellow pepper, seeded and diced 3 cloves garlic, chopped 1 tsp ground cumin 1 tsp ground turmeric 2 c veggie broth juice from half a lemon 3 Tbsp olive oil s&p, to taste smoked paprika or chopped herbs, for garnish
Directions: In a large pot, heat the oil over medium heat. Add squash, pepper, garlic, cumin, turmeric, and a pinch of salt. Cook until soft, stirring occasionally, about 10 minutes. Add broth and increase heat to high. Once simmering, reduce the heat to medium low and simmer for 15 minutes. Using an immersion blender, or regular blender, blend until smooth. Stir in the lemon juice and add salt and pepper to taste. Refrigerate until cold, roughly 7 hours. Serve with a sprinkle of smoked paprika or a medley of freshly chopped herbs. Enjoy!