Sunshine-yellow summer squash is the crowning glory of many a garden -- and the main ingredient for this delightful chilled seasonal soup.
Pea and Squash Soup
1 quart plus 2 cups vegetable stock
6 summer squash, finely chopped
1-1/2 cups frozen peas, thawed
2 cloves garlic, minced
1/4 teaspoon white pepper
1 cup non/lowfat yogurt
Combine all ingredients, except yogurt, in a saucepan over high heat. Bring mixture to a boil.
Reduce heat to low and simmer 15 to 20 minutes. Transfer soup to a food processor or blender and pure. Transfer to serving bowls and let cool. Serve chilled or at room temperature topped with a spoonful of yogurt. Serves eight.
Serving Size: 1 cup
Calories: 100
Fat: 1 g
Cholesterol: 2 mg
Protein: 7 g
Carbohydrates: 20 g
Fiber: 5 g
Sodium: 65 mg
