Hands down one of the best, chilled soups ever—it tastes great hot too, but the subtle flavors are really accentuated when it’s chilled. It’s very easy and you can get really creative with the garnishes.
You will need a blender.
Serves 6: unless you can’t leave it alone!
2 tbsp unsalted butter
1 large Spanish onion, finely diced
1 fresh jalapeño chili, seeded and diced
2 cloves garlic, crushed
6 medium summer squash (the yellow ones) trimmed, halved and chopped
1 tbsp curry powder
1/2 tsp cumin powder
3 c chicken stock
1 c light cream
salt and pepper to taste
Diced tomato, ripe avocado, cucumber for garnish (I like a little mango salsa as well, Stonewall Kitchen make a really nice one)
Melt the butter in a large soup pot over a medium heat. Add the onion, jalapeño, and garlic and sauté until soft, about 10 minutes. Add the squash, curry powder, cumin and stock, give it a good stir and bring to the boil. Lower the heat to medium low and simmer uncovered until the squash is very soft, 30-40 minutes.
Let it cool a little then transfer in batches to the blender and puree until smooth. Return the soup to the pot and stir in the cream. Heat gently but do not boil. Transfer to a bowl, cover and refrigerate to chill. Season with salt and pepper before serving. Ladle into bowls and garnish.
The soup is a beautiful velvety, yellow color and the garnishes make it look so pretty and summery!