Sicilian Lemon Basil Soup

Sicilian Lemon Basil Soup 

1 Tbs. olive oil
1 small shallot, minced
2 large yellow squash, chopped
1 Tbs. fresh basil
1 Tbs. Sicilian Lemon Balsamic Vinegar
sea salt and pepper
Meyer Lemon Chips

 

In a small skillet, sauté the shallots in oil until golden brown. Add the squash and continue to cook until soft. Transfer to a high-speed blender, adding the basil and vinegar, as well as salt and pepper, and puree until smooth.

 

Serve topped with crispy Meyer Lemon Chips.

 

Sweet. Salty. Tart. Tangy.

Perfect.