4 cups vegetable stock
4 summer squash, chopped
1 cup frozen peas, thawed
1 clove garlic, minced
1/2 teaspoon thyme
3/4 cup lowfat yogurt
1 cup seasoned croûtons
Combine all ingredients, except yogurt and croûtons, in a heavy saucepan over high heat. Season with salt and white pepper to taste. Bring to a boil. Reduce heat to low. Cover saucepan and simmer 30 minutes or until vegetables are soft.
Working in batches if necessary, transfer soup to a food processor or blender and purée.
Transfer to serving bowls and let cool.
Serve at room temp or chilled with a dollop of yogurt and sprinkled with croûtons.
KOVOT Set of 4 Speckled Ceramic Soup Bowls With Spoons – 22-Ounces Each