Chilled Summer Squash Soup With Yogurt, Mint, and Sourdough Croutons Recipe - 华体会体育推荐

Notes: Extra virgin olive oil can be substituted for the butter in the soup, if desired. If you don't want to use your oven, the croutons can be prepared in a large, heavy-bottomed skillet set over medium heat, shaking and tossing frequently until well-browned and crisp, about 7 minutes.They will keep in an airtight container at room temperature for about 3 days. If they soften, they can be recrisped in a toaster oven set to 350°F for 3 to 5 minutes.

Vegetarian: Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons

Active:20 mins

Total:2 hrs

Serves:4 to 6 servings

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For the Soup:

3tablespoonsbutter(see note)
1medium bunchgreen onions, white and green parts, chopped
3mediumgarlic cloves, chopped (about 1 tablespoon)
Kosher saltand freshly ground black pepper
3poundsmixed summer squash(green or yellow zucchini, crookneck, pattypan), chopped into medium pieces
About3cupswater
1cupplain yogurt, low fat or full fat
1/4cupchopped fresh mint leavesplus additional, for serving

For the Croutons:

Half a medium loaf ofsourdough bread, cut into a 1/2" dice (about3cups bread cubes)
1tablespoonextra-virgin olive oil
Kosher saltand freshly ground black pepper
1/2teaspoondried herbs, such as herbes de provence (optional)

Adjust oven rack to middle position and preheat oven to 375°F (see note). Heat butter in a large heavy-bottomed saucepan or Dutch oven over medium heat until melted. Add green onions and garlic and season to taste with salt and pepper. Cook, stirring occasionally, until onions and garlic begin to sweat but do not brown, about 5 minutes.
Add summer squash and season to taste with additional salt and pepper. Cook, stirring occasionally, until squash begins to sweat but does not brown, about 7-10 minutes. Add enough water so that squash is almost, but not fully, covered, about 3 cups. Cover saucepan partially and lower heat to medium-low. Simmer until squash is just tender, about 12 to 15 minutes.
While soup is simmering, prepare the croutons. In a large bowl, toss cubed bread with olive oil, salt and pepper to taste, and dried herbs, if using. Turn out onto a rimmed baking sheet and bake, stirring occasionally, until well-browned and crisp, 10 to 12 minutes. Remove from oven and let cool.
Use a hand blender to blend soup until mostly smooth. Alternatively, blend soup in a blender in two batches. Add yogurt and mint and blend until totally smooth (again, working in batches if using standard blender), about 1 minute. Strain soup through fine mesh strainer if desired.
Let soup cool at room temperature for one hour, stirring occasionally. Transfer to refrigerator and let cool, stirring occasionally, until well chilled, about 45 minutes. Check soup for seasoning, adding more salt, pepper, yogurt or mint to taste. Serve in bowls, garnished with additional chopped mint and a handful of croutons.

Special Equipment

Blender or hand blender

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Vegetarian: Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons

Nutrition Facts(per serving)
203	Calories
10g	Fat
25g	Carbs
7g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	203
% Daily Value*
Total Fat10g	13%
Saturated Fat 5g	23%
Cholesterol18mg	6%
Sodium465mg	20%
Total Carbohydrate25g	9%
Dietary Fiber 4g	15%
Total Sugars 10g
Protein7g
Vitamin C 17mg	83%
Calcium 166mg	13%
Iron 2mg	13%
Potassium 612mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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