One healthy and delicious way to beat the summer heat is by whipping up a chilled vegetable soup. The obvious choice that comes to mind is gazpacho—the tomato- and veggie-loaded cold soup—but why stop there? Another ingredient that makes a good base is squash.
Chilled Summer Squash and Leek Soup |
The recipe I found on Epicurious.com for a Chilled Squash and Leek Soup was a good start but not vegan, so I made a few changes. I actually suggest making even more! This soup has very subtle flavors that can be built upon to create a more complex dish. A few tablespoonfuls of chopped basil, a dollop of vegan sour cream, or even a hint of spice from minced peppers would make the soup even more delicious.
Enjoy!
Chilled Summer Squash and Leek Soup
1 Tbsp. olive oil
3/4 cup chopped leek, or about 1 medium, white and pale green parts only
1 tsp. coriander seeds
1 1/4 lbs. yellow crookneck squash, coarsely chopped
Salt and pepper, to taste
14 oz. vegetable broth
Dash of liquid smoke
1/2 tsp. finely grated lemon peel
•Heat the oil in a heavy large saucepan over medium heat. Add the leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add the squash. Sprinkle with salt and pepper and sauté until just soft, about 3 minutes.
•Add the vegetable broth, liquid smoke, and lemon zest. Bring to boil, reduce heat to medium, and simmer, uncovered, until vegetables are soft, about 10 minutes.
•Working in batches, purée the soup in a blender until smooth. Transfer to a bowl and chill, uncovered, until cold, about 3 hours. Season with additional salt and pepper if desired.
Makes 4 servings
