Try this cold soup on a hot summer day. The mild flavor and texture of pureed cauliflower and potatoes serves as a base for slightly acidic goat yogurt and tender baby squash marinated in a little lemon juice, herbs, and ginger. It’s worth it to get to to the farmer’s market early — the beautiful baby squash you can find there are delicate and sweet, and tend to sell out within the first hour or two of the market opening.
Ingredients: cauliflower, potatoes, onions, baby squash, vegetable stock or water, cumin, coriander, turmeric, fennel seed, cilantro, mint, ginger, lemon juice
1. Separate cauliflower into large florets, and place in a pot with quartered potatoes, chopped onions, cumin, coriander, turmeric, fennel seed, and enough water or vegetable stock to cover. Bring to a boil and cook for 20-25 minutes, or until the potatoes are tender. Let cool.
2. In a smaller pot, bring salted water to a rolling boil. Cook the baby squash for two to three minutes, so that they are barely cooked and the squash retain their bright greens and yellows. Transfer the squash to a bowl of ice water, then drain.
3. Finely mince ginger, cilantro, and mint. Combine with lemon juice and water, at a ratio of 1:2. Marinate the squash in this mixture. We find that the lemon juice without the water can be overpowering because baby squash is so delicate in flavor.
4. Puree the cauliflower and potatoes with the cooking liquid, add salt to taste, and chill. The cooling process will thicken the soup somewhat and also change your perception of how salty the soup is, so keep some stock on hand with which to adjust the texture of the soup.
5. Before serving, add freshly-ground pepper and taste the soup again before serving to see if you want to add any more salt.
5. To serve, ladle the soup into bowls. Spoon goat yogurt into the bowl, and place a baby squash or two on top, making sure to include a little of the lemon juice and minced herbs as garnish. The consistency of the soup should be thick enough to float the baby squash.