Got zucchini or other summer squash? You’ve got the fixings for a great cold summer soup!
Here is what I started with: summer squash, onions, garlic, fresh ginger root, cilantro, oil, chicken or veggie stock, curry powder and garam masala (a blend of sweet spices). Later I added some no-fat Greek style yogurt, and croutons for a garnish.
Chop the onions and saute for about three to five minutes in a pot with a little oil. Add the squash, grated ginger root, and chopped garlic clove. Just cover with broth and add the curry powder and garam masala to taste. I used a tablespoon of each in this pot. Bring to a boil and then turn down the heat and cover the pot, cooking until the veggies are soft, about 25 to 35 minutes. Take the pot off the heat and let cool for about 20 minutes before blending in a food processor. When you blend, add fresh coriander and about 1/2 cup of no-fat yogurt.
After blending, chill the soup in the refrigerator until ready to serve. I quickly cooked some baby summer squash and garnished the cold soup with the still warm squash slices and some crunchy croutons. Toasted almonds would also be a good topping.