Serious Eats: Recipes
Chilled Summer Squash Soup with Yogurt, Mint, and Sourdough Croutons
Notes: Extra virgin olive oil can be substituted for the butter in the soup, if desired. If you don't want to use your oven, the croutons can be prepared in a large, heavy-bottomed skillet set over medium heat, shaking and tossing frequently until well-browned and crisp, about 7 minutes.They will keep in an airtight container at room temperature for about 3 days. If they soften, they can be recrisped in a toaster oven set to 350°F for 3 to 5 minutes.
About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.
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