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Chilled summer squash and basil soup

By Phillippa Cheifitz

Difficulty Easy

Prep Time 20 minutes, plus 4 hours or overnight to stand

Cooking Time 25 minutes

Ingredients

750 g organic mixed marrows
1 organic onion
3 cloves organic garlic
4 T olive oil
5 cups homemade or organic vegetable stock
50 g fresh organic basil
sea salt and freshly ground black pepper, to taste

Method

Roughly chop the washed marrows, onion and garlic, then gently soften, part-covered, in the heated oil, stirring now and again. Pour in 1 litre (4 cups) of the stock and bring to a boil. Simmer uncovered for about 10 minutes. Add 30g of the basil leaves, then blend together until smooth
with tiny flecks of basil visible. Season to taste.
Allow to cool, then chill for four hours or overnight – the soup may be a little thick, but the icy shards and lemon juice still to come will thin it.
Meanwhile, place the remaining basil leaves and stock in a shallow container. Push the basil into a single layer and freeze until set. Add shards of the basil ice to each serving of soup. Serve with lemon wedges.

Per serving: 817.3kJ, 3.9g protein, 15.4g fat, 7.6g carbs

Eco fact: Woolworths buys from organic farmers who are regularly audited and certifi ed by independent bodies. Since the South African regulations governing organic farming are still in draft form, Woolworths adheres to international organic standards.

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Ingredients

Method