For years this delicious soup has been part of my summer repertoire. Served hot or cold, I love the flavor and texture contrast that the garnish of yellow squash pickles creates atop the pureed soup. The tasty pickle is quick to put together, but requires resting time in the simple brine, at least 4 hours or up to 2 days in the fridge.
You can adjust the spiciness by using either mild or hot curry powder. The brown rice in the mix lends a toothsome quality to the pureed soup, leaving a tiny bit of bite to the texture.
Chilled Curried Summer Squash Soup
Yield: 8 servings
INGREDIENTS
2 1/2 medium-sized crookneck yellow squash or yellow-skinned zucchini, ends trimmed, unpeeled, divided use
1/4 cup seasoned rice vinegar
1 tablespoon minced fresh mint
2 medium-sized zucchini, ends trimmed, unpeeled
3 1/2 cups fat free, low-sodium chicken broth or vegetable broth
1 small white onion, finely chopped
3 tablespoons uncooked brown rice
2 teaspoons curry powder
1 1/2 teaspoons minced fresh ginger
1 teaspoon coarse salt (kosher or sea)
1 teaspoon freshly ground pepper
1 cup fat free evaporated milk
4 tablespoons fat free Greek-style yogurt
Garnish: 1 teaspoon minced fresh mint
Cook’s notes: This soup is delicious served hot as well as chilled.
DIRECTIONS
1. Prepare squash pickle garnish: Using the narrow end (the neck) of 1 yellow crookneck squash, cut crosswise into very thin slices and place in small bowl (use a mandolin if you have one). Toss with rice vinegar and 1 tablespoon minced fresh mint. Cover bowl and refrigerate at least 4 hours or up to 2 days.
2. Cut remaining squash into thin slices and place in 4-quart or 6-quart pan. Add broth, onion, rice, curry powder and ginger. Stir to submerge rice. Bring to boil on high heat; reduce heat to medium-low and simmer 20 to 25 minutes, or until squash and rice are tender.
3. Divide into several batches and puree in blender or food processor; use caution if using a blender (hold lid down with potholder). Stir salt, pepper and evaporated milk into soup. Taste and add more salt and/or pepper as needed. Cover and chill 2 to 4 hours.
4. Pour squash pickles into a strainer; strain thoroughly. Divide soup between 8 bowls. Top each with a dollop of yogurt, a couple of squash pickles and a pinch of minced mint.
Source: “Melissa’s 50 Best Plants on the Planet” by Cathy Thomas