Four-Squash Soup with Tomatoes, Salsa and Lime (recipe)

[Guest guest]

Four-Squash Soup with Tomatoes, Salsa and Lime

 

1 cup tiny cherry tomatoes or 1 1/2 cups regular

cherry tomatoes, cut into halves

2 tablespoons olive oil

3 or 4 garlic cloves, chopped

1 yellow pattypan squash, diced

1 green pattypan squash, diced

1 green zucchini, diced

1 golden zucchini, diced

6 cups vegetable broth or chicken stock

1/2 teaspoon dried oregano

Salt to taste

2 to 3 tablespoons red salsa

1 lime, cut into wedges

 

Quickly saute the tomatoes in olive oil until lightly

browned (if using halved cherry tomatoes, cook until

slightly saucy); add the garlic and cook a few

moments, then stir in the squash. Continue to cook

another minute or two. Add the broth or stock and cook

10 minutes, or until the squash is just tender. Season

with oregano and salt.

 

Ladle soup into each serving bowl. Garnish each with a

dab of salsa and a wedge of lime.

 

(For those using orzo, Cook 1/2 cup of the pasta in

boiling salted water until al dente. Drain and set

aside, then place a few spoonfuls of the orzo into

each serving bowl before ladling on the soup.)

 

Serves 2 to 4.

 

 

 

 

 

 

[Guest guest]

Wow! I love squash. I can hardly wait to try this recipe. Thanks for

sharing it with us.

 

Joanie