I’m still completely thrown off by Houston’s seasons. For example- some of you may be enjoying your homegrown tomatoes* right now or you will in a few weeks. Tomato harvesting is a sure sign of summer to me- fresh tomato sauce, salsa, eaten plain or in salads. But here in Houston, it’s pretty much too hot for tomatoes. So eating locally and seasonally is proving a challenge. But in keeping with my idea of summer, I made a delicious summer squash soup last week. Even my meat loving husband thought it was filling and yummy. I’ve shared it below. The general idea of it came from Cooking Light. You can find their recipe here. Mine is below:
- 6 cups chicken broth
- 3 cups water
- 2 1/4 cups uncooked pasta (I used the bowtie kind)
- 2 cups chopped yellow squash
- 2 cups chopped zucchini
- 4 tbsp of mixed herbs (I used parsley, basil, oregano and thyme)
- 1 tbsp fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated Parmesan cheese
Heat chicken broth and water until boiling. Add pasta and cook until almost tender (CL suggested about 8 minutes- they were right). Add zucchini, squash, herbs, lemon and pepper and cook until the squash is tender (CL says about 4 minutes. We let it cook a little longer). Grate the cheese on top (or mix in and let it melt with the soup a little bit) and serve. Let me know if you try it and what you think of it. It’s definitely a new standard in our house.
*If you do not grow your own tomatoes, I encourage you to do some research about where your tomatoes come from. You might be surprised to learn their background. See International Justice Mission’s Recipe for a Change.