Summary
Chilled soup is the perfect thing in the summer's warm weather. A bonus is that soup can be made ahead, which will keep the kitchen cool in the heat of the day. I usually make a cooked soup and refrigerate it, or I puree or chop the raw soup ingredients and chill them, skipping the cooking process altogether. A good example of an uncooked cold soup is gazpacho. This squash bisque requires some sauteing and simmering, so start preparing early in the morning or in the evening when you don't mind a little heat in the kitchen.
Summer Squash Buttermilk Bisque celebrates summer's bright colored produce and tastes like a special occasion soup. The creaminess from the soft velvety cooked squash and the slightly tart buttermilk is exceptional. It is surprisingly light. However, a low- fat alternative is to use nonfat yogurt instead of buttermilk -- just make sure to add the yogurt when the soup is chilled to avoid curdling.See the full content of this document
Extract
Turn Summer Squash Into a Refreshing Starter
I have taken the liberty to call this a bisque because it is so creamy -- even though it has no cream. After you have this bisque in your...
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