Chilled Summer Squash Soup with Raspberry Balsamic

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!


  • 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!

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