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Chilled Summer Squash and Basil Soup

From Taste Magazine

Ingredients:
• 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

Directions:
• 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.

This entry is related to the following products. Click on any of them for more information.
Summer Squash, Basil,