Here are pictures of the table setting...
choosing our goodies...
From left to right, here is Kim, Kathy, Mom,
Cousin Vesta, Aunt Bula Ann, Hostess Angela,
Aunt Erona, Aunt Irene, and ME!
Here's Julia at the overflow table...
...sitting with her cousin Karissa
and her big sister Alison
(this picture is almost too grainy to post,
but I can do no better)
This was a COLD soup,
Chilled Summer Squash Bisque
and it was DELICIOUS!
I had never had a cold soup but I liked it so much
that I got the recipe, and tried it on my husband.
He liked it too, so that says a lot!!!
Angela served several kinds of iced tea, and here is what she had to say about one of the libations...
"I am not a huge sweet tea fan, but this one I LOVE!!! In years past I have gone to Lake Texoma with Kelly O’Dell. This is her grandma’s recipe! Grandma O’Dell is a really good cook! I think she majored in cooking in college!"
We all enjoyed this special mint-infused tea, and requested the recipe! Angela went on to say that the mint she used was started from a cutting she obtained from her husband's cousin Susan, who got THAT cutting from our Grandma Classen's sister, Aunt Anna, which was Cousin Vesta's mother! So we were remembering several grandmas that day! Here is the recipe from Angela for you to try...
Grandma O'Dell's Southern Oklahoma Lemon Mint Sweet Tea
4 Family Tea Bags (I use Luzianne brand.)
12 Sprigs of Fresh Mint
1 Bottle Minute Maid Lemon Concentrate, Thawed (In frozen juice section at grocery store.)
2 C. Sugar
Boil half a tea pot of water. Place 12 Sprigs of Fresh Mint and 4 Family Tea Bags in a glass heat proof bowl. Remove water from heat and pour over Tea Bags and Fresh Mint. Poke as much mint under the water as you can. Cover bowl with lid or plate to steep. (15 min.) While tea is steeping, put sugar and thawed lemon concentrate in pitcher. After tea has steeped, pour on top of lemon sugar mixture and stir until sugar has dissolved. Add enough water to make 1 gallon of tea. Chill and serve.
And here is the cold soup recipe, which comes from the Williams-Sonoma Soup Cookbook.
Chilled Summer Squash Bisque
6 TBSP Olive Oil
3 Leeks, Including Tender Green Parts, Finely Chopped
6 Summer Squash, Trimmed and Thinly Sliced (I used 1 Lg. Zuke and 1 Large Yellow instead of the tiny stuff like in the photo of this cookbook. It says that pattypan are good too.)
4 Cloves Garlic
8 C. Chicken Stock or Broth
2 C. Buttermilk
8 TBSP Fresh Basil, Chopped
4 TBSP Fresh Chives, Chopped
2 TBSP Fresh Lemon Juice
Salt and Pepper to Taste
Warm oil in large pot. Add the leeks and sauté until softened, 5-7 minutes. Add the squash and sauté until brown, about 5 minutes. (Mine did not get brown!) Add the garlic and cook for 1 minute longer.
Add the stock, cover and cook until the squash slices are tender, about 15 minutes. Remove from heat.
In a blender or food processor, puree the soup in batches until smooth. Transfer soup to serving bowl. Let cool to room temperature and cover and refrigerate until well chilled, at least 4 hours.
Just before serving, stir in the buttermilk, basil, chives and lemon juice. Season to taste with salt and pepper.
From Williams-Sonoma “Soup” Cookbook
When I made the soup, I cut the recipe at least in half. IT IS VERY GOOD! If you decide to try it, please leave a comment and tell me if you enjoyed it! It's a great way to use up some ZUCCHINI! I used all zucchini when I followed the recipe.