Chilled Summer Squash Soup with Fig Balsamic and Persian Lime Olive OilMissy - Blissbranding Digital Specialist
1 pound summer squash or golden zucchini, cut in 1⁄2-inch rounds
1 1⁄2 cups water
1/3 cup blanched almonds
1/8 teaspoon turmeric
2 teaspoons minced onion
1 garlic clove
2 Tablespoons Coronado Taste of Oils Persian Lime Olive Oil
3 tablespoons fresh lime juice
2 tablespoons Coronado Taste of Oils Fig Balsamic
Place summer squash, water and a pinch of salt in a small pot and bring to a boil over high heat.
Cover pot, lower heat and simmer for 5 minutes or until the squash is tender.
Remove from heat and add almonds and turmeric, and set aside to cool completely.
Once cool, place in a blender with onion, garlic, Coronado Taste of Oils Persian Lime Olive Oil and lime juice.
Blend until completely smooth and velvety.
Chill before serving and drizzle with Coronado Taste of Oils Fig Balsamic.
Leave a Reply