Best 3 Chilled Summer Squash Soup Recipes
Immerse yourself in a symphony of flavors with our chilled summer squash soup, a refreshing and vibrant dish that captures the essence of summer's bounty. This delectable soup tantalizes taste buds with its creamy texture, vibrant green hue, and a medley of fresh herbs that evoke memories of sun-kissed gardens. Indulge in a culinary journey as we present three variations of this delightful soup, each offering uniqueċ³ flavors and textures to satisfy every palate.
For those seeking a classic and comforting experience, our traditional chilled summer squash soup is a haven of simplicity and satisfaction. Fresh summer squash, onions, and garlic are lovingly simmered in a savory broth, creating a velvety smooth base. A touch of cream adds richness and depth, while fresh herbs like dill, chives, and parsley lend a burst of aromatic freshness.
For a zesty twist, our lemony chilled summer squash soup is a delightful interplay of tangy and sweet. Zesty lemon juice adds a bright and refreshing note, while a hint of honey balances the acidity, creating a harmonious flavor profile. Fresh mint and basil add a touch of herbal complexity, transporting taste buds to a Mediterranean paradise.
Finally, our roasted red pepper chilled summer squash soup is an explosion of smoky, roasted flavors. Roasted red peppers lend a vibrant orange hue and a touch of smokiness, while a hint of cumin and smoked paprika adds an exotic touch. A drizzle of olive oil imparts a finishing touch of richness, making this soup a feast for the senses.
No matter your taste preferences, our trio of chilled summer squash soup recipes guarantees a culinary adventure that delights and satisfies. So gather your ingredients, fire up the stove, and embark on a journey of flavor with our chilled summer squash soup extravaganza.
CHILLED SUMMER SQUASH AND BASIL SOUP
Squash and basil are both warm season vegetables that you can plant in your vegetable garden after the last frost date in spring. One squash plant and one basil plant will provide more than enough ingredients for several batches of this chilled soup from the kitchen of Ashley's Restaurant at the Capital Hotel in Little Rock, Arkansas. Cooking time includes half an hour for chilling the soup. This can be made well ahead and served chilled but not icy cold.
Provided by Chef Kate
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
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
A refreshing soup for a hot day, with a little tang from buttermilk. Serve with a spinach salad and rolls for a light meal. Cook time includes overnight chilling. Use only fresh herbs in this. Plain yogurt can be substituted for the buttermilk.
Provided by Outta Here
Categories Vegetable
Time P1DT40m
Yield 4 serving(s)
Number Of Ingredients 14
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)
Provided by Kathy_Hester
Number Of Ingredients 8
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.
Tips:
- For the best flavor, use fresh summer squash that is firm and brightly colored. Avoid squash that is bruised or has blemishes.
- To save time, you can use pre-shredded zucchini and yellow squash. However, if you are shredding the squash yourself, be sure to use a grater with large holes so that the squash cooks evenly.
- If you don't have any vegetable broth on hand, you can use chicken broth or water instead. However, vegetable broth will give the soup a more flavorful base.
- Be careful not to overcook the squash. It should be tender but still slightly crunchy.
- Serve the soup chilled or at room temperature. You can also garnish it with fresh herbs, such as basil, dill, or chives.
- Leftover soup can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Chilled summer squash soup is a refreshing and flavorful dish that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy or chunky, spicy or mild, this soup is sure to please everyone at your table. So next time you have an abundance of summer squash, be sure to try this delicious recipe.
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