Chilled Summer Squash Soup with Raspberry BalsamicRoberta
What a great spin on Memorial Day Weekend! Most people don’t know what to think of a chilled soup, but this one will blow your mind!
- 1 pound summer squash or golden zucchini, cut in ½-inch rounds
- 1½ cups water
- Sea salt
- 1/3 cup blanched almonds
- 1/2 teaspoon turmeric
- 2 teaspoons minced onion
- 1 garlic clove
- 1 piece of cooked bacon
- 2 Tablespoons Persian Lime Olive Oil
- 3 tablespoons fresh lime juice
- 2 tablespoons Raspberry Balsamic Vinegar
Step 1: Place summer squash, water and a pinch of salt in a small pot and bring to a boil over high heat.
Step 2: Cover pot, lower heat and simmer for 5 minutes or until the squash is tender.
Step 3: Remove from heat and add almonds and turmeric, and set aside to cool completely.
Step 4: Once cool, place in a blender with onion, garlic, olive oil and lime juice. Blend until completely smooth and velvety.
Step 5: Chill before serving and drizzle with Raspberry Balsamic, and top with bits of bacon.
Enjoy friends & Happy Cooking!