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Chilled Yellow Squash And Pepper Soup

Healthycooking's picture
Ingredients
  Sweet yellow peppers 2 Large, coarsely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Tomato paste 1 Teaspoon
  Vegetable stock 6 Cup (96 tbs)
  Yellow squash 1 Pound, sliced
  1% low fat milk 1 Cup (16 tbs)
  Chopped chives/Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Take a 4-quart saucepan and mix together garlic, tomato paste and yellow peppers.
2. Add the stock, cover partially and simmer for 8 minutes or until pepper is soft.
3. Add squash and simmering again for 10 to 15 minutes or until the ingredient is tender.
4. Remove the saucepan from the heat and strain in a bowl.
5. Use a blender to prepare smooth vegetables puree.
6. Add the vegetable puree in the stock and let to cool.
7. Stir in chives, milk, pepper and salt.

SERVING
8. Chill soup before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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