Chilled Summer Squash And Basil Soup - cooking recipe

Ingredients

1 onion, sliced into thin strips
5 small yellow squash (cut into quarters, and discard the seeds)
1 cinnamon stick
water, to cover
salt
For the Basil garnish
4 -5 basil leaves, chopped fine
1 lemon, grated zest of
1 small garlic clove, minced
2 tablespoons extra virgin olive oil

Preparation

Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
Heat the onions in a saucepan until just soft.
Add the squash and season with salt. Heat for another 5 minutes.
Add just enough water to cover the vegetables and the cinnamon stick.
Bring to a simmer and cook until the squash are tender.
Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
Chill the soup in the refrigerator for 30-minutes to an hour.
To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.