recipe of the day: cold curried squash soup
what better than a cold soup for these steamy summer nights:
2-3 mexican squash (calabacitas) — if you have garden grown zucchinis out the ass, by all means use those
couple spring onions, green parts and all
3-4 crushed large garlic cloves
3-4 cardamom pods, lightly crushed
couple of bay leaves
couple heaping tablespoons of madras curry powder
crushed dried chiles of choice
a juice orange
white wine and chix stock
coat the bottom of a small stock pot with oil, heat up, then add spices, chiles and garlic cloves. let the spices brown. throw in chopped spring onions, chopped calabacitas, stir and let soften over medium heat. deglaze with some white wine.
add chix stock to cover veggies by about an inch, check for seasoning. i add soy sauce in lieu of salt. simmer. when the calabacitas are fork soft, turn off heat and cool down. remove the bay leaves and cardamom pods and blend til smooth. squeeze in the orange juice and put in the frig to cool down.
garnish suggestions:
salsa verde
toasted almonds
pan roasted chorizo
crumbled queso fresco, herbs and toasted bread crumbs
pork sausages, like bangers from spencers, pan roasted outta the skins
tomato concasse with fresh herbs
yummo summo eats
