Yes, I know it's summer and soups are probably not something you would crave to eat, but hey, you can always enjoy it cold!

This amount of ingredients make one bowl of soup or two small ones, if you plan on feeding a few people I would recommend increasing the quantity of ingredients.

Ingredients:

• 2 medium summer squash (roughly chopped);
• 1/2 medium onion (chopped);
• 3-4 cloves of garlic (chopped);
• 1 medium carrot (chopped);
• 1-2 cups veggie broth;
• cooking oil.
  Spices:
  curry powder, ground cumin, salt and pepper to taste.
  Garnish:
  fresh basil leaves, pine nuts, lime slices, sour cream or heavy cream (optional).

Directions:

1. Start of with precooking chopped onion and garlic at a medium heat for about 5 minutes.
2. When translucent add in chopped squash and carrot and continue cooking until soft for about 10 more minutes.
3. Add the broth and spices to taste. If you prefer thinner kind of soup, feel free to add more broth. Cook until done.
4. Let the soup cool a bit, then transfer into your blender. Working in batches pulverize the soup. You can throw in some fresh basil and lemon juice in it too for a fresh summer taste, skip it if you're not a fan.
5. Serve with sour cream or Greek yogurt, fresh basil, pine nuts or whatever topics you're into. Enjoy!

The images were taken with a Canon EOS 5D Mark III and a Canon EF - 50mm - F/1.8 lens.

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