15 Min

GF

Chilled Squash Soup

A lot of us in Texas have PTSD from the long hot drought of last year. While this summer is not quite as bad, this heat isn’t going away any time soon. I’m on the hunt for quick tasty foods without firing up the oven or even the stove. Foods that will stay in the refrigerator until I return from work and enjoy in the cozy coolness of my home. On an ongoing exploration of chilled salads and lentil soups, my focus is ones that require minimal work and are yet nourishing and satisfying.

With an abundance of local yellow and green squash, here is a chilled herby soup reminiscent of gazpacho but with varied flavors. Remember to leave the peels on, this is where the fiber rests and all our bodies could use more fiber. You could take this soup in many directions; add green tomatoes or tomatillos, garlic instead of ginger, cilantro or basil instead of parsley. A bit of yogurt could add a tangy touch. Warm toast with smooshed butter may be the only accompaniment you’ll need!

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Cook Time

15 Minutes + Chill Time

Serves

4

Directions

Step 1

In a blender, purée the squash (unpeeled), cucumber, apple, celery, parsley (leave a few sprigs for garnish), lemon juice, salt and a 1/4 cup of olive oil. Refrigerate the puree for up to 24 hours.

Step 2

Stir together and serve cold garnished with slices of peaches, a dab of goat cheese and a few sprigs of parsley. Drizzle a bit more of olive oil and lime juice if desired.

Notes & Variations

The soup will need sufficient body and fat, and this can take many forms; tahini or almond butter instead of or in addition to olive oil; pear instead of apple and yogurt instead of lemon juice.
A touch of fruit is a good finish so garnish with mango, blackberries, peaches or cherries.

Ingredients

1 large or 2 small green squash

1 medium cucumber

1 green apple, cored

1 stalk celery

1/2 bunch of parsley

1 serrano pepper

2-inch piece of ginger, peeled

1/4 cup lemon juice

1 teaspoon sea salt

1/4 cup olive oil

Juice from 1 lime

½ cup goat cheese

2 peaches, cored and thinly sliced

Step 1

In a blender, purée the squash (unpeeled), cucumber, apple, celery, parsley (leave a few sprigs for garnish), lemon juice, salt and a 1/4 cup of olive oil. Refrigerate the puree for up to 24 hours.

Step 2

Stir together and serve cold garnished with slices of peaches, a dab of goat cheese and a few sprigs of parsley. Drizzle a bit more of olive oil and lime juice if desired.

1 large or 2 small green squash

1 medium cucumber

1 green apple, cored

1 stalk celery

1/2 bunch of parsley

1 serrano pepper

2-inch piece of ginger, peeled

1/4 cup lemon juice

1 teaspoon sea salt

1/4 cup olive oil

Juice from 1 lime

½ cup goat cheese

2 peaches, cored and thinly sliced

Notes & Variations

The soup will need sufficient body and fat, and this can take many forms; tahini or almond butter instead of or in addition to olive oil; pear instead of apple and yogurt instead of lemon juice.
A touch of fruit is a good finish so garnish with mango, blackberries, peaches or cherries.

Tags:

15 Min

Tags:

15 Min

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