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.
Yum. Could be a great dip, too, for just about anything. Maybe even add some nooch. Looks versatile and fabulous!
Honestly, I don’t think I would have considered a raw, squash soup — which is silly because zucchini is a squash too, right? This look fantastic. You are a genius with your high speed blender!
this looks delicious! i need to try this soup. what i love is how easy it is too :) happy thursday christine!
I think I would prefer raw vanilla ice cream, but I bet the dill and summer squash are fantastic together :)
ahhhh this sounds delish!!!!
I just made this last night. Amazing!!!! I had my doubts but wow, so fantastic and it only took like 5 minutes to make. hooraay vitamix too!