Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons

Name: Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter (see note above); 1 teaspoons dried herbs, such as herbes de provence (optional); 1 Tbsp extra virgin olive oil; 1 Tbsp medium garlic cloves, chopped (about; 1 medium bunch green onions, white and green parts, chopped; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters chopped fresh mint leaves plus additional, for serving; 1 medium Half a of sourdough bread, cut into a 1/2 dice (about 3 cups bread cubes); 710 milliliters About water; 1 kilograms mixed summer squash (green or yellow zucchini, crookneck, pattypan), chopped into medium pieces

You can never have too many main course recipes, so give Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons a try. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 18g of protein, 15g of fat, and a total of 497 calories. Head to the store and pick up summer squash, extra virgin olive oil, garlic cloves, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Adjust oven rack to middle position and preheat oven to 375°F (see note above).

Equipment you will use

Oven

Heat butter in a large heavy-bottomed saucepan or Dutch oven over medium heat until melted.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Sauce Pan

Add green onions and garlic and season to taste with salt and pepper. Cook, stirring occasionally, until onions and garlic begin to sweat but do not brown, about 5 minutes.

Ingredients you will need

Salt And Pepper

Green Onions

Garlic

Onion

Add summer squash and season to taste with additional salt and pepper. Cook, stirring occasionally, until squash begins to sweat but does not brown, about 7-10 minutes.

Ingredients you will need

Salt And Pepper

Summer Squash

Squash

Add enough water so that squash is almost, but not fully, covered, about 3 cups. Cover saucepan partially and lower heat to medium-low. Simmer until squash is just tender, about 12 to 15 minutes.

Ingredients you will need

Squash

Water

Equipment you will use

Sauce Pan

While soup is simmering, prepare the croutons. In a large bowl, toss cubed bread with olive oil, salt and pepper to taste, and dried herbs, if using. Turn out onto a rimmed baking sheet and bake, stirring occasionally, until well-browned and crisp, 10 to 12 minutes.

Ingredients you will need

Salt And Pepper

Dried Herbs

Olive Oil

Croutons

Bread

Soup

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Baking Sheet

Oven

Bowl

Remove from oven and let cool.

Equipment you will use

Oven

Use a hand blender to blend soup until mostly smooth. Alternatively, blend soup in a blender in two batches.

Ingredients you will need

Soup

Equipment you will use

Immersion Blender

Blender

Add yogurt and mint and blend until totally smooth (again, working in batches if using standard blender), about 1 minute. Strain soup through fine mesh strainer if desired.

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Yogurt

Mint

Soup

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Sieve

Blender

Let soup cool at room temperature for one hour, stirring occasionally.

Ingredients you will need

Soup

Transfer to refrigerator and let cool, stirring occasionally, until well chilled, about 45 minutes. Check soup for seasoning, adding more salt, pepper, yogurt or mint to taste.

Ingredients you will need

Seasoning