Chilled Summer Squash And Basil Soup

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 onion, sliced into thin strips
• 5 small yellow squash (cut into quarters, and discard the seeds)
• 1 cinnamon stick
• water, to cover
• salt
• 4 -5 basil leaves, chopped fine
• 1 lemon, grated zest of
• 1 small garlic clove, minced
• 2 tablespoons extra virgin olive oil

Recipe

• 1 cut the squash length-wise, discarding the cores with the seeds. you just want the flesh and skin. this is where the flavor is. the seeds are mainly water.
• 2 heat the onions in a saucepan until just soft.
• 3 add the squash and season with salt. heat for another 5 minutes.
• 4 add just enough water to cover the vegetables and the cinnamon stick.
• 5 bring to a simmer and cook until the squash are tender.
• 6 remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
• 7 chill the soup in the refrigerator for 30-minutes to an hour.
• 8 to make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. you might also use a mini processor.
• 9 ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.