Chilled Cucumber and Zephyr Squash Soup

This week's Le Bon Nosh market bag includes ingredients for a refreshing chilled cucumber and zephyr squash soup – a refreshing dish for any hot summer day.

Zephyr Squash

Cucumbers

Onions 

Basil

Serves | 4 people

INGREDIENTS

-        2 large cucumbers, peeled, seeded, and chopped

-        2 medium zephyr squash, chopped 

-        1 small onion, chopped

-        2 cloves garlic, minced

-        2 cups vegetable broth or water

-        1 cup plain Greek yogurt

-        ¼ cup basil, diced (plus extra for garnish)

-        ¼  cup fresh dill, chopped (plus extra for garnish)

-        ¼  cup fresh mint, chopped (plus extra for garnish)

-        2 tablespoons olive oil (plus extra for garnish)

-        1 tablespoon lemon juice

-        Salt and pepper to taste

-        ½ cup of crumbled feta (if desired for garnish)

-        ½ cup of bread croutons (if desired for garnish)

directions

1. Prepare the Vegetables:

-        Peel, seed, and chop the cucumbers.

-        Chop the zephyr squash.

-        Chop the onion and mince the garlic.

2. Cook the Vegetables:

-        In a large pot, heat the olive oil over medium heat.

-        Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes without any coloration.

-        Add the chopped zephyr squash and cook for an additional 5 minutes on a very low heat.

3. Blend the Soup:

-        Add the vegetable broth to the pot and bring to a simmer. Cook until the squash is tender, about 10 minutes.

-        Remove the pot from the heat and let it cool slightly.

-        Transfer the mixture to a blender. Add the chopped cucumbers, Greek yogurt, dill, mint, basil, and lemon juice.

-        Blend until smooth. If the mixture is too thick, add a bit more vegetable broth to reach the desired consistency.

4. Season and Chill:

-        Taste and season with salt and pepper.

-        Pour the soup into a large bowl or container and refrigerate for at least 2 hours, until thoroughly chilled.

5. Serve:

-        Stir the soup before serving. Pour into bowls.

-        Garnish with extra chopped dill, mint, basil, a drizzle of olive oil.

-        Garnish with crumbled feta and bread croutons is desired.

Bon appetite,

Forough & Le Bon Nosh Team