Summer Squash Vichyssoise with Toasted Paprika Oil
This creamy soup was just one of the hits of our summer farm dinner. It highlights the natural sweetness of the vegetables, but you can add some sugar as well.
This recipe is from our July Farm Dinner at The Farm & Fiddle. It was served on top of Summer Squash Vichyssoise with Toasted Paprika Oil, but would also make a great side dish.
Ingredients
- 4-5 medium summer squash, cut in half and seeded
- 1 clove garlic, minced
- 1/4 cup parsley, chopped
- 1 lemon, zested and juice reserved
- salt
Preparation
1. Over heated grill or under broiler, place squash and cook until black in most spots and easily pierced with a fork.
2. Dice squash and combine with remaining ingredients. Season with lemon juice and salt.
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