This is a deliciously light soup that couldn’t be easier to make. Serve it as an appetizer in little demitasse or shot glasses, or as lunch or dinner alongside crostini or a sandwich. Or, pack it in a thermos for a picnic. The recipe can be doubled if you’re feeding a larger crowd. Oh, and it’s also delicious warm. —Nicki
extra virgin olive oil, plus more for serving
large shallots, thinly sliced (about 2/3 cup sliced)
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the shallots with a pinch of salt and pepper. Cook for a couple of minutes, stirring occasionally, until the shallots start to soften. Add the garlic and cook, stirring, 30 seconds. Slide in the yellow squash and scallions and add another pinch of salt and pepper. Cook, stirring occasionally, until the squash is tender, about 5 minutes. Scrape the mixture into a blender and add the peas (they can still be frozen), mint, cayenne and 1 cup of water. Blend until completely smooth. Add 1 tablespoon lemon juice and season with salt and pepper; give it another buzz. Taste and add additional lemon juice and/or salt if it tastes flat (I prefer it to have a zing from the lemon). Blend once more.
To chill the soup quickly, put it in a medium bowl and nestle that bowl in a larger bowl filled partially with ice and water. Cover and refrigerate 20-30 minutes, stirring once or twice. OR, if you’re not in a rush, put the soup in the fridge (you can even leave it in the blender pitcher) for about 2 hours, or until chilled.
To serve, drizzle the soup with good quality extra virgin olive oil and sprinkle with flaky sea salt. Garnish with chopped pistachios and lemon zest.