Chilled Yellow Squash Soup
|Non fat chicken broth/Vegetable broth||2 1⁄3 Cup (37.33 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Frozen green peas||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||1⁄2 Cup (8 tbs)|
|Chopped yellow summer squash||3 Cup (48 tbs)|
|Dried dill leaves||1⁄2 Teaspoon|
|Non fat sour cream||1⁄3 Cup (5.33 tbs)|
|Chopped carrot||3⁄4 Cup (12 tbs)|
Place broth, garlic, yellow summer squash, carrot, celery, green peas, water, and dill in a large soup pot.
Bring to a boil.
Cover, reduce heat, and simmer for 15 minutes.
Transfer soup to a blender or food processor and process until smooth.
Transfer to a bowl, stir in sour cream, and chill for at least 1 hour.