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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.4
  • Total Fat: 7.8 g
  • Cholesterol: 8.3 mg
  • Sodium: 220.4 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.7 g

View full nutritional breakdown of Green Chili Pepper and Summer Squash Soup calories by ingredient
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Green Chili Pepper and Summer Squash Soup

Submitted by: HSBINMD

Introduction

Fabulous chilled summer soup with complex flavors. Make ahead of time for an impressive looking and tasting company dish Fabulous chilled summer soup with complex flavors. Make ahead of time for an impressive looking and tasting company dish
Number of Servings: 4

Ingredients

    4 cups (1lb.) yellow squash, peeled if desired, coarsely chopped
    4 large poblano peppers, roasted, peeled and seeded
    2 tbsp extra virgin olive oil (for cooking)
    1 medium onion
    4 cloves garlic
    2 tbsp cilantro leaves, chopped
    salt to taste

    cumin-lime cream
    1 cup fat free sour cream (Breakstone works great)
    1 teas ground cumin
    juice and zest of 2 limes

Directions

Makes 4 large servings. Looks best in large diameter flat soup bowl

1. Cook the garlic and onion in the olive oil in a large pot over medium heat, stirring, until softened and golden, 5 to 7 minutes
2. Add the squash, stir, cover and cook until softened, 5-15 minutes depending on the squash
3. Add the roasted chili peppers and cilantro, cover and cook for 5 minutes
4. Remove from heat. Cool for at least 10 minutes
5. Puree in a food processor until smooth. With the processor running, slowly add the buttermilk until you reach the desired consistency
6. Season with salt to taste. Cover and refigerate for at least 2 hours.
7. Before serving, whisk the sour cream and lime juice in a non-metalic bowl; add the lime zest and cumin and stir
8. Spoon the soup into 4 bowls. Add a dollop of the cumin-lime cream to each bowl. Swirl (do not stir) into the top of the soup. Serve

Number of Servings: 4

Recipe submitted by SparkPeople user HSBINMD.






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