Summer Squash
Cool Summer Squash and Potato Soup
This soup is best served the same day it is made, but it can be made up to two days ahead.
In the hot Mediterranean region, cooks often serve cool soups as a refreshing appetizer. This chunky soup is from that tradition. It shouldn’t be ice-cold. If made ahead and chilled, remove it from the refrigerator an hour before serving. Be sure that the chicken broth is thoroughly degreased, as chilled chicken fat will feel gritty on the tongue.
2 tablespoons extra-virgin olive oil
2 pounds summer squash and/or zucchini, scrubbed, cut lengthwise in half, then crosswise into ½-inch thick pieces
½ cup chopped shallots
2 medium baking potatoes, peeled and cut into ¾-inch cubes
5½ cups canned reduced-sodium chicken broth
½ teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1 large ripe tomato, seeded and cut into ½-inch cubes
Lemon wedges
Heat the oil in a large pot over medium heat. Add the squash and cook, stirring occasionally, until the squash is lightly browned, about 15 minutes. Add the shallots and cook until softened, about 3 minutes.
Add the broth, potatoes and thyme and bring to a boil. Reduce the heat to low and partially cover the pot with the lid. Simmer until the potato is tender, about 25 minutes. Add the tomato and cook just until heated through (it should retain its shape), about 3 minutes. Cool to room temperature. (At this point, the soup can be covered and refrigerated for up to 2 days.)
Just before serving, season with salt and pepper. Ladle into soup bowls.
Serves 6 to 8.
From www.rickridgers.com.