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Chilled Summer Squash and Basil Soup

From Taste Magazine

• 1 1/2 1 3/4 pounds mixed summer squash
• 1 onion
• 3 cloves garlic
• 4 tablespoons olive oil
• 5 cups homemade or organic vegetable stock
• 1 cup fresh basil
• Sea salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

• Roughly chop the washed squash, onion and garlic, then gently soften, part-covered, in the heated oil, stirring now and again.
• Pour in 4 cups of the stock and bring to a boil. Simmer uncovered for about 10 minutes. • Add 3/4 cup of the basil leaves, then blend together until smooth with tiny flecks of basil visible. Season to taste. Allow to cool, then chill for four hours or overnight – the soup may be a little thick, but the icy shards and lemon juice still to come will thin it.
• Meanwhile, place the remaining basil leaves and stock in a shallow container. Push the basil into a single layer and freeze until set. Add shards of the basil ice to each serving of soup. Serve with lemon wedges.

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