Chilled Squash Soup
Photo: Carolina Ayala / Contributor
A lot of us in Texas have PTSD from the long hot drought of last year. While this summer is not quite as bad, this heat isn’t going away any time soon. I’m on the hunt for quick tasty foods without firing up the oven or even the stove. Foods that will stay in the refrigerator until I return from work and enjoy in the cozy coolness of my home. On an ongoing exploration of chilled salads and lentil soups, my focus is ones that require minimal work and are yet nourishing and satisfying.
With an abundance of local yellow and green squash, here is a chilled herby soup reminiscent of gazpacho but with varied flavors. Remember to leave the peels on, this is where the fiber rests and all our bodies could use more fiber. You could take this soup in many directions; add green tomatoes or tomatillos, garlic instead of ginger, cilantro or basil instead of parsley. A bit of yogurt could add a tangy touch. Warm toast with smooshed butter may be the only accompaniment you’ll need!