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
Serves: 4
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
- Wash the veggies very well, since we will use the peels.
- To have an easy chunky texture, put all veggies (except onion) unpeeled in the blender .
- Use a chop option if you have , or just blend in pulses (means very short intervals).
- Add olive oil, lime while you are blending.
- Now put the soup in a medium pot on medium heat.
- Add vinegar, tomato paste, and spices.
- Leave it for 15 minutes with frequent stirring.
- Enjoy hot or cold, keep any leftovers in the refrigerator.
Photo by Farida