Summer Squash Soup

From the Hay Day Country Market Cookbook by Kim Rizk.

This is excellent warm, cold or at room temperature. Very easy to make.


1/2 cup olive oil (I have used 1/4 with very good results)
1 large onion, peeled and coarsely chopped
1 large clove garlic, minced
4 large ripe tomoatoes, chopped (or substitute an undrained 16 oz can of good quality chopped tomatoes)
2 zucchini (total of 1 pound or less), coarsely chopped
2 yellow squash (total of 1 pound or less), coarsely chopped
1 red bell pepper, stemmed, seeded and coarsely chopped
Coarse (kosher) salt
1 cup vegetable stock
2 tablespoons red wine vinegar
1/2 teaspoon fennel seeds
Freshly ground black pepper to taste

1. Heat the oil in a large kettle or stock pot over medium high heat. Add onion and saute until softened and transparent, about 5 minutes. Add garlic and remaining vegetables (including tomatoes) and 2 teasponns salt, and saute until the veteables are lightly caramelized, about 15 minutes.

2. Add sock, vinegar, fennel seeds and black pepper. Bring to a simmer and cook uncovered until the vegetables are extremely tender, about 20 minutes. Removed from the heat and allow to cool for at least 10 minutes.

3. Transfer the mixture in batches to a blender and pulse to form a coarse puree. Serve warm, hot or chilled.

NOTE: I used a hand held stick blender and just move it around in the cooking pot. The results are great and it is less cleanup than with a blender.