Easy Cold Summer Squash Soup

Ingredients

• ½ to 1 cup vegetable stock or water  (enough for about ¼ inch of liquid in the bottom of the cooking pot)
• 1 small onion
• 2-4 cups of summer squash (yellow squash, Mexican Grey  Squash, Zucchini, etc.  a mixture of different squashes are nice)
• 2-3 cloves garlic
• 1 Tablespoon White Miso (possible substitutes are  soy sauce or salt)
• Good goat milk yogurt (plain)
• Salt and pepper
• Black olive as a garnish

Directions

Heat stock or broth and roughly chop the onion, the squash and the garlic, keeping them separate. When the water starts to boil, add the chopped onion and cover.  After a few minutes add the squash and garlic and cover. Cook until the vegetables are tender (5-10 minutes), stirring occasionally, and then remove the pan from the heat. When it cools a bit, pour the mixture into a blender, add the miso and puree.  Chill the mixture. Just before serving, stir in 6 ounces (small container) goat milk yogurt. You can also add a little more milk or cold water if you like it less thick. Add lots of freshly ground black pepper and salt to your taste. Garnish with a black olive.

Submitted by Paula Wilke, Tucson CSA