Recipe Corner: Chilled Summer Squash and Potato Soup



6-7 medium zucchini, yellow crookneck or pattypan squash, sliced or diced

1 large onion, diced

2 medium garlic cloves, minced

2 cups potatoes, peeled, cubed or diced

2 medium stalks celery, diced (plus tops)

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2 medium carrots, diced

6 cups low-sodium chicken or vegetable broth (to taste)

2 tablespoons unsalted butter and 2 tablespoons olive oil (to taste)

2 tablespoons fresh lemon juice (to taste)

1 teaspoon Kosher or sea salt

1/2 teaspoon white or black pepper

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



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

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