A deliciously easy soup to whip up when you are in a hurry and want something that the whole family will enjoy. Fabulous cool in the summer or eaten hot when the days begin to shorten and the nights are cool.
Ingredients:
2 lbs zucchini or other summer squash, washed and cubed
1 small onion, diced
½ cup water or vegetable/chicken stock
2 cloves garlic, minced
½ cup packed fresh basil leaves (or parsley)
½ tsp sea salt
pinch of black pepper or tandoori masala
Combine squash, water/stock, onion and garlic in a saucepan. ( Note: Because the squash has such a high moisture content you don't need to add much liquid. Start with ½ a cup and add more if you desire a thinner soup.)
Bring to a boil, then reduce to a simmer and cook, covered, for about 15 – 20 minutes or until completely tender.
Add basil/parley, salt and pepper and cook a few minutes more. Using an immersion mixer, puree in the pot. (A blender or food processor also works.)
Garnish with a swirl of crème fraiche. The addition of chopped herbs or grated cheese is also delicious.
Serve hot, cold or at room temperature with plenty of fresh bread.
