Chilled Summer Squash Soup
You can do this quickly on the stove, but I opted to do it in my slow cooker so I could keep the house cool. No matter how you cook it – fast or slow – you will need to chill the soup for a few hours before serving.
chopped yellow summer squash
Massel Vegan Chicken Style Concentrated Liquid Stock or 2 vegan bouillon cubes
4 inch sprigs of fresh thyme (or 2 teaspoon dried)
2 inch sprig fresh rosemary (or 1/8 teaspoon ground dried)
minced (or 1/2 teaspoon granulated)
salt and pepper
Add everything except for the salt and pepper to a 4 quart slow cooker and cook on low for 3 to 4 hours. Or you can put it all in a large sauce pan and cook over medium heat for 10 to 15 minutes.
Puree the mixture in a blender or food processor and chill for at least 2 hours before serving.
You can play with the herbs in this and lemons balm, lemon basil or even mint would make a tasty addition.
Chilled Summer Squash Soup https://healthyslowcooking.com/chilled-summer-squash-soup/