Opo Squash Soup
Zucchini is the squash of summer, and gardens are about to produce bushels. But there are other interesting squash this time of year, such as the opo squash. Also called a bottle gourd, the opo is from Southeast Asia. It’s a beautiful bright green with a thin skin. Its flavor is light and delicate, perfect for a chilled soup.
When cooked, the squash becomes a bright, translucent green--a great color for garnishing. Set aside a few of the cooked squash cubes before pureeing to decorate each serving. Sauteing the garlic and onion in a small amount of butter adds a rich, smooth flavor to the soup without a lot of extra fat.
Look for opo squash at well-stocked supermarkets and Asian markets.
Peel squash and cut into quarters lengthwise. Remove seedy portion. Cut squash into cubes. Place squash and water in saucepan and bring to boil. Reduce heat, cover and simmer until squash becomes translucent and tender, about 10 minutes. Set aside a few cubes of squash for garnish.
Heat butter in small skillet over medium-low heat until melted. Add garlic and onion and saute until tender, about 2 minutes. Add to cooked squash in saucepan. Stir in broth. Raise heat and simmer about 1 minute.
Puree squash mixture in blender until smooth. Stir in vinegar and salt. Chill 1 hour or until ready to serve. Sprinkle a few reserved squash cubes on top of soup and garnish with dollops of sour cream.
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