Yellow Squash Gazpacho

Yellow Squash Gazpacho

On a hot summer evening, this cold soup is a welcomed reprieve.  It is a meal with a crisp salad and chunk of crusty bread.

2 tablespoons oil

1 ½ pound yellow squash, diced

1/2 onion, diced

2 cloves garlic, chopped

1 teaspoon cumin

2 cups vegetable of chicken broth

1 tablespoon fresh lemon juice

In a Dutch oven, heat the oil and sauté the squash and onion until soft.  Add the garlic and cook until fragrant.  Add the cumin.  Add the broth and bring to a simmer and continue to cook for 15 minutes or until the vegetables are very soft.  Pour into the blender or use a hand immersion blender to blend until smooth.  Stir in the lemon juice. Refrigerate until cold, overnight preferably.  Makes about 5 cups.