Today is was 85 degrees outside. And as we plan to do many weekends of the summer, we headed to the beach. Living here in Michigan (Did ya know? Its the great lakes state), you have your pick of gorgeous lakes with gorgeous beaches. It really is my favorite part of living here again. You just cannot beat summers in the Midwest. It makes you forget how much you hate it in February and March.
We packed up a picnic lunch of my Quinoa and black bean salad, sandwich fixins for all – PB&J…. turkey for the hubby (yuck) and an ALT for me – Avocado, Lettuce and Tomato on wonderful Great Harvest Dakota bread. Made complete with some veggie chips and sweetened raspberry tea.
The day was great and even stopped for ice cream after – because no day is complete without a stop for ice cream.
I finally let my husband turn the air conditioning on, which is a battle every year, and I have to admit that I am kind of glad we did. We came home sandy and sun-soaked to a nice cool house.
With the heat masked, I promptly set in to make Heidi Swanson’s Summer Squash Soup with Tofu Croutons.
When my husband came in to eat, he proclaimed, oh great I think I’ll have some HOT soup on this hot day! Well… little did he know the deliciousness he was in for.
He wanted more. And he ate some.
You really should too.
Recipe ~ Summer Squash Soup with Tofu Croutons
by Heidi Swanson as found in Super Natural Cooking
8 ounces extra firm tofu
1 tablespoon red Thai curry paste
3 tablespoons extra-virgin olive oil, plus more for croutons
3 large shallots
1 1/2 pounds yellow summer squash or zucchini, cut into 3/4 inch chunks
12 ounces potatoes unpeeled, cut into tiny cubes
4 cloves garlic, chopped
2 cups vegetable broth or water
1 can coconut milk
Season the tofu with a pinch of salt, toss with a small amount of oil and cook in a large skillet over medium high heat for about 5 minutes, until the pieces are browned on one side. Toss gently once or twice and continue cooking until the tofu is firm, golden, and bouncy, 3 to 4 minutes. Set aside.
Mash the curry paste into the olive oil until the paste is well incorporated. Heat this paste in a large heavy soup pot over medium heat until fragrant, about 1 minute. Stir in the shallots and a couple pinches of slat and saute until the shallots are tender, another couple of minutes. Stir in the squash and potatoes and cook until the squash starts to get a tender, a few minutes. Stir in the garlic, then add the broth and coconut milk. Bring just to a boil, then lower the heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
Taste and adjust the seasoning, adding more salt or curry paste, if needed. Serve each bowl topped with some of the tofu croutons.