Author Notes
This quick summer squash soup can be prepared in less than 30 minutes, its full of flavors, vegan and gluten free too! —Farida
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Ingredients
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1 pound
summer squash
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1 pound
small tomato
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1 piece
onion
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1/2 piece
lime juice
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3 pieces
cucmber
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1/2 piece
ginger
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3 tablespoons
olive oil
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1 tablespoon
white vinegar
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1 cup
water
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2 teaspoons
ground cumin
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1 teaspoon
ground cumin
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1 teaspoon
7 spice mix
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1 teaspoon
ground coriander
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1/4 teaspoon
cayenne papper
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1 dash
salt
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1 dash
black pepper
Directions
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Wash the veggies very well, since we will use the peels.
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To have an easy chunky texture, put all veggies (except onion) unpeeled in the blender .
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Use a chop option if you have , or just blend in pulses (means very short intervals).
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Add olive oil, lime while you are blending.
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Now put the soup in a medium pot on medium heat.
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Add vinegar, tomato paste, and spices.
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Leave it for 15 minutes with frequent stirring.
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Enjoy hot or cold, keep any leftovers in the refrigerator.
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