Chilled Summer Squash Soup With Yogurt, Mint, and Sourdough Croutons Recipe

Serves: 4 Save

Ingredients (15)

  • For the Soup:
  • 3 tablespoons butter (see note)
  • 1 medium bunch green onions, white and green parts, chopped
  • 3 medium garlic cloves, chopped (about 1 tablespoon)
  • Kosher salt and freshly ground black pepper
  • 3 pounds mixed summer squash (green or yellow zucchini, crookneck, pattypan), chopped into medium pieces
  • About 3 cups water
  • 1 cup plain yogurt, low fat or full fat
  • 1/4 cup chopped fresh mint leaves plus additional, for serving
  • For the Croutons:
  • Half a medium loaf of sourdough bread, cut into a 1/2" dice (about 3 cups bread cubes)
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon dried herbs, such as herbes de provence (optional)


Learn how to make this recipe at Serious Eats