In our last farm box, we got some unique looking yellow and green summer squashes.
I assumed they tasted a lot like zucchini and took a gamble modifying a raw creamy zucchini soup recipe for these.
Raw Summer Squash Soup
- 2 cups chopped summer squash
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- 1 tsp. white miso
- 1/4 cup shelled hemp seeds
- 1/2 cup water
- 1/4 tsp. salt
- dash of cayenne
- 1 small clove of garlic
- 1 tsp. dried dill
Place all ingredients into a high speed blender and blend until smooth and creamy. Enjoy. Makes one large serving or two small.
The texture kind of looks like vanilla soft serve ice cream, that would be an interesting surprise!
Because I was on a garlic kick, I sauteed green beans with a little olive oil and minced garlic to go with the soup. Sides like this are great for non-vegan hubby and I to share since he’s not quite the raw soup fan that I am.
The flavor and texture of the soup came out wonderfully, a lot like my favorite creamy zucchini soup recipe. And it has less fat and more protein using hemp seeds in place of the avocado, a happy accident since the avocado I had got a little too ripe before I could get to it.