Cold Soup

Sounds unappealing, doesn't it? But one of the things I LOVE about summertime is chilled, summer soups. The favorite and most popular being Andalusian Gazpacho.....nothing can beat a good, authentic gazpacho. But Kathryn introduced me to Summer Squash Soup. This tangy, sweet, creamy, and positively delicious soup is the perfect entree to satisfy you on a hazy, hot day. You can serve warm or chilled and substitute cream for the buttermilk if that is what you have on hand. I used Spanish Onions rather than leeks although I think the milder flavor of leeks or shallots would better complement the delicate squash flavor. This recipe calls for kousa squash, but any green or summer squash will do.

Summer Squash Soup

2 leeks, chopped
3 garlic cloves, chopped
1 1/2 tsp sea salt
3 lbs kousa squash, cut into 1 inch cubes
3/4 cup torn basil
2 cups water
1/4 cup toasted pine nuts
1/4 cup buttermilk
1/4 tsp white pepper

In large sauce pan, saute garlic and leeks with 1/2 tsp salt until leeks are tender (about 5 minutes) on medium heat. Add squash and 1/4 cup of torn basil and saute until squash is tender. Add 2 cups water and 1tsp salt and bring to a boil. Reduce to a simmer and stir occasionally for 10 minutes. Take off heat and puree in blender with pine nuts, remaining basil, and buttermilk. Return to sauce pan and season to taste with white pepper and sea salt.