I’ve said it before and I’ll say it again, I love summer squash. Another summer favorite–fresh, crispy, sweet red peppers. I’ve never really combined them before but now I found a way to make a delicious orange dish that takes the best of both.
Note that the balsamic vinegar is a bit overpowering right after the soup is cooked, but by the next day it really rounds out the flavors and deepens the soup. I liked this best served chilled the day after I made it.
Red Pepper and Yellow Squash Soup
Adapted slightly from a Gourmet recipe for Yellow Squash and Red Pepper Soup on Epicurious.
1/4 cup chopped onion
2 tablespoons unsalted butter
1 large yellow bell pepper, thinly sliced (about 1 1/2 cups)
3/4 pound yellow summer squash, sliced thin crosswise (about 3 cups)
1/4 teaspoon minced garlic
1 cup low-salt chicken broth
1 Tbsp balsamic vinegar
1/2 cup plain Greek yogurt
2 tablespoons chopped fresh coriander
In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender, purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency. Add balsamic vinegar and season with salt and pepper.
Serve soup with a dollop of greek yogurt and sprinkled with plenty of fresh cilantro.