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Chilled Summer Squash Soup With Yogurt, Mint, and Sourdough Croutons Recipe
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)
Directions
Learn how to make this recipe at Serious Eats