Cool Summer Squash and Potato Soup
Source of Recipe
Internet
List of Ingredients
2 tablespoons extra-virgin olive oil
2 pounds summer squash (zucchini and yellow squash in any combination),
scrubbed, cut lengthwise in half, then crosswise into 1/2-inch thick pieces
1/2 cup chopped shallots
2 medium baking potatoes, peeled and cut into 3/4-inch cubes
5 1/2 cups canned reduced-sodium chicken broth
1 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1 large ripe tomato, seeded and cut into 1/2-inch cubes
Salt and freshly ground black pepper to taste
Lemon wedges
Recipe
Heat the oil in a large pot over medium heat. Add the squash and cook, stirring occasionally, until the squash is lightly browned, about 15 minutes. Add the shallots and cook until softened, about 3 minutes.
Add the broth, potatoes, and thyme and bring to a boil. Reduce the heat to low and partially cover the pot with the lid. Simmer until the potato is tender, about 25 minutes. Add the tomato and cook just until heated through (it should retain its shape), about 3 minutes. Cool to room temperature. (The soup can be made 2 days ahead, cooled, covered, and refrigerated. Let stand at room temperature for 1 hour before serving.)
Just before serving, season with the salt and pepper. Ladle into soup bowls and serve.
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