Cold Vegan Thai Summer Squash Vichyssoise 

Yield:  4 two cup servings

Ingredients:

1/2 pound Yellow Summer Squash, cubed

1 pound potatoes, peeled and cubed

1 quart vegetable broth (store bought or homemade)

1 vadalia onion - sliced

-In a large pot, bring the vegetable stock to a boil, add the squash, potatoes, and onion- lower the heat and let the vegetables simmer for about 20 minutes, or until they are soft.

-Take off the heat, and transfer to a large glass bowl; set aside until the soup is cold.

Chef's Note: To cool down the soup, place the glass bowl, into a large bowl filled with ice and some water.

To finish the soup:

1 can of coconut milk

2 teaspoons of Green Curry Paste

1 Bunch of fresh clives 

(Use half for the soup- and the rest to garnish the soup)

-Stir in the above ingredients, and blend thoroughly; than in a food processor, or blender, puree the soup until is silky and smooth.

-Transfer the puree soup to a large storage container, and refrigerate until the soup is nice and cold. 

-Garnish the soup with chopped fresh clives, and if you like, a dash of Asian hot sauce of your choice.

This is soup is absolutely delicious.

Enjoy Chef Ed