Chilled Summer Squash And Basil Soup

• 1 onion, sliced into thin strips
• 5 small yellow squash (cut into quarters, and discard the seeds)
• 1 cinnamon stick
• water, to cover
• salt
• For the Basil garnish
• 4 -5 basil leaves, chopped fine
• 1 lemon, grated zest of
• 1 small garlic clove, minced
• 2 tablespoons extra virgin olive oil

1. Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
2. Heat the onions in a saucepan until just soft.
3. Add the squash and season with salt. Heat for another 5 minutes.
4. Add just enough water to cover the vegetables and the cinnamon stick.
5. Bring to a simmer and cook until the squash are tender.
6. Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
7. Chill the soup in the refrigerator for 30-minutes to an hour.
8. To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
9. Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.

onion, yellow squash, cinnamon, water, salt, basil, lemon, garlic, extra virgin olive oil

Taken from www.food.com/recipe/chilled-summer-squash-and-basil-soup-460673 (may not work)