Recipe Corner: Chilled Summer Squash and Potato Soup

Pinch of dried thyme

Non-fat plain yogurt as garnish

Chopped chives, basil, parsley, paprika or mint as garnish

Half and half or fresh ricotta and juice of 1/2 lemon

Preparation:

In a large pot, sauté zucchini, onions, garlic, potatoes, celery and carrots in butter and olive oil for 10-12 minutes or until vegetables are tender, tossing occasionally.

Add the broth, lemon juice, salt, pepper and thyme, stir, and bring to a boil; reduce heat and simmer for 20-25 minutes. Remove from heat and cool for 10 minutes.

In a food processor or blender, puree soup (in batches) until medium smooth, but there are traces of zucchini and carrots visible.

Serve at room temperature, if desired, or place in a container, cover, and chill for 4-6 hours or overnight.

To serve, whisk soup with half and half or ricotta, if desired, and a little lemon juice. Top with a dollop of yogurt and sprinkle with choice of chives, basil, parsley, paprika or mint.

Drizzle with olive oil and serve lemon wedges on the side.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/