Chilled Summer Squash Soup with Raspberry Balsamic

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!

Ingredients:

• 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!

Don’t forget to put your Persian Olive Oil & Raspberry Balsamic into your shopping cart before you go!