We have such a repertoire of cold soups! From the ubiquitous vichyssoise, with tribute to the legendary chef Louis Diat, to friend Marcia's "Chunky Gazpacho" (which one guest insists is the name of a Latin American wrestler) to Ruth Adams Bronz's plum soup topped with blueberries and sour cream, to cold curried cream of zucchini with green tomato chutney to... well, there is no end.

Our new and beautiful and generous neighbors, Steve and Betsy, came by yesterday with a big sack of summer squash. Already!

Hence, Vichysquash!

Sauté diced onions and leeks in butter until soft. Add coarsely chopped yellow squash and chicken broth (or water) to cover.  Cook until soft, add salt and pepper; blend until smooth. Chill and serve with crème fraîche and chives.