In our family, we call this “six dollar soup”, referring to the story behind the origin of this recipe.
- In our family, we call this “six dollar soup”, referring to the story behind the origin of this recipe.
- In any case, convention-fare is usually pretty limited, so I was really excited when we found a soup vendor. The woman in front of me ordered a bowl of beef stew and the fellow said “That will be $3.00″. Now I was really excited- reasonably -riced soup! So John and I ordered a bowl of vegetable soup and a bowl of tomato summer squash soup. The fellow said “That will be $12.00″ and I gulped. I said I was sorry but I was surprised by the price when the woman in front of us had gotten a bowl for $3.00. He said, “Oh, that was the bottom of the pot, so I only charged her half price”. So we paid our $12.00 and went to a table, knowing we’d really need to get as much enjoyment out of these two bowls of soup as possible!
- Well, the tomato summer squash was so simple but so tasty I decided I would go home and recreate it. So it has earned back its expense in the many times we’ve made and enjoyed this soup. We usually make it with just yellow summer squash, but you can see in the photo here that I’ve added a little zucchini and some herbs as well (basil).
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- Tomato Summer Squash Soup
- 2 Tbsp. oil/butter
- 1 large onion
- 3-4 yellow squash (and/or zucchini)
- 1 1/2 cups water
- 28 oz. can diced tomatoes
- 1/2 tsp. sea salt
- 1/8 tsp. ground cayenne.