INGREDIENTS
For the ice cubes:
- 3 tbsp. Thai basil leaves, cut into chiffonade
- 1 tbsp. lime juice
- 1/8 tsp. salt
For the soup:
- 2 tbsp. unsalted butter
- 1 white onion, diced
- 1 tsp. curry powder
- 1 tsp. cumin
- ½ tsp. salt
- ¼ tsp. turmeric
- 1/8 tsp. cayenne
- 2 medium yellow summer squash, peeled and cut into 1-inch cubes
- ½ cup plain yogurt
- 2 tbsp. Thai basil leaves
- 1 tbsp. heavy cream
PREPARATION
1. Make the ice cubes: Divide the basil, lemon juice, and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze until solid.
1. Make the ice cubes: Divide the basil, lemon juice, and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze until solid.
2. Make the soup: In a large heavy pot over medium heat, melt the butter. Add the onion, curry, cumin, salt, turmeric, and cayenne and cook, stirring occasionally, until the onions are soft and translucent, about five minutes. Stir in the squash and cook, stirring occasionally, for another five minutes. Pour in one cup of water, stir, and let simmer until the squash is tender, about ten minutes. Remove from heat and transfer mixture to a container and let chill for at least one hour and up to two days.
3. Transfer the squash mixture to a blender and add yogurt, basil leaves, and cream. Blend on high speed until completely smooth. Portion soup into four bowls and top each with a basil-lime ice cube.
{via Saveur}
Delicious! I love a good summer soup.
Mmm… that’d probably be nice with potato and leek too
That would be delicious!