Best Chilled Summer Squash Soup Recipes

Chilled Summer Squash and Basil Soup image

Provided by Chef Kate

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, sliced into thin strips
5 small yellow squash (cut into quarters, and discard the seeds)
1 cinnamon stick
water, to cover
salt
4 -5 basil leaves, chopped fine
1 lemon, grated zest of
1 small garlic clove, minced
2 tablespoons extra virgin olive oil

Steps:

Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
Heat the onions in a saucepan until just soft.
Add the squash and season with salt. Heat for another 5 minutes.
Add just enough water to cover the vegetables and the cinnamon stick.
Bring to a simmer and cook until the squash are tender.
Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
Chill the soup in the refrigerator for 30-minutes to an hour.
To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.

Chilled Summer Squash Soup With Fresh Herbs image

Provided by Outta Here

Categories Vegetable

Time P1DT40m

Yield 4 serving(s)

Number Of Ingredients 14

4 medium zucchini, washed and sliced into 1-inch pieces
1 large crookneck yellow squash, washed and sliced into 1-inch pieces
2 medium pattypan squash, quartered
1 large onion, thinly sliced
1 teaspoon garlic, finely minced
3 cups chicken broth (I use low-fat, low-sodium)
salt, to taste
white pepper, to taste
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon lemon juice
1 cup low-fat buttermilk
fresh basil, chopped
fresh Italian parsley, chopped

Steps:

In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.
Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
Place in a container, cover and refrigerate overnight.
When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
Serve chilled, garnished with chopped basil and parsley.

Chilled Summer Squash Soup Recipe - (5/5) image

Provided by Kathy_Hester

Number Of Ingredients 8

4 cups yellow summer squash, chopped
3 cups water
1/3 cup cashews
3 tablespoons Massel Vegan Chicken Style Concentrated Liquid Stock or 2 vegan bouillon cubes
2 (4-inch) sprigs of fresh thyme (or 2-teaspoon dried)
1 (2-inch) sprig fresh rosemary (or 1/8-teaspoon ground dried)
2 garlic cloves, minced (or 1/2-teaspoon granulated)
Salt and pepper, to taste

Steps:

Add everything except for the salt and pepper to a 4 quart slow cooker and cook on low for 3 to 4 hours. Or you can put it all in a large sauce pan and cook over medium heat for 10 to 15 minutes. Puree the mixture in a blender or food processor and chill for at least 2 hours before serving. You can play with the herbs in this and lemons balm, lemon basil or even mint would make a tasty addition.