Ingredients:
5 medium Swiss chard leaves, with stems
1 large celery rib, with leaves
1 medium summer squash (yellow adds nice color)
2 large ripe tomatoes
1 whole garlic clove
1 bay leaf
1/2 organic lemon (or lime)
1 tablespoon olive oil
1/4 teaspoon sea salt (or to taste)
freshly ground black pepper to taste
fresh water
several fresh basil leaves
Prep:
Cut stems from chard leaves and chop into small pieces.
Stack chard leaves, roll into a cylinder and slice into thin ribbons.
Chop celery & leaves into small pieces.
Slice summer squash into matchsticks.
Mince tomato.
Slice lemon crosswise into thin rounds.
Roughly chop basil leaves.
Method:
Place chard stems, celery, squash, garlic clove and bay leaf into a pot, cover with fresh water and bring to a simmer.
Cook briefly over low heat until chard and celery are almost tender. Turn off heat.
Stir in chard leaves, cover pot, and allow soup to rest two or three minutes, or until chard is wilted.
Stir in tomato, basil, lemon, olive oil, sea salt, black pepper.
Taste and correct seasoning.
Remove bay leaf and garlic clove.
Chill the soup in fridge.
Serving Suggestions:
Garnish with red pepper flakes, a drizzle of flavorful olive oil, more lemon or lime juice.
Blended:
Blend the soup until smooth; serve chilled in a tall glass.
How to Store:
Will keep well stored in clean glass jars for several days in fridge.
