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1
In a saucepan, melt the butter.
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2
Add the yellow squash and bay leaves and cook over moderate heat for 8 minutes.
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3
Add the broth and water and bring to a boil.
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4
Simmer just until the squash is tender.
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5
Meanwhile, preheat a grill pan.
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6
Rub the scallions with 1 teaspoon of the oil and grill over high heat, turning occasionally, until lightly charred, 5 minutes.
-
7
Let cool, then cut into 1/2-inch pieces.
-
8
Transfer to a bowl.
-
9
Transfer the squash and 1/2 cup of the broth to a blender and discard the bay leaves.
-
10
Puree the soup and blend in the buttermilk.
-
11
Season with salt and pepper.
-
12
Keep warm or refrigerate until cold.
-
13
Heat a nonstick skillet over moderate heat.
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14
Spoon twelve 2-inch-wide mounds of the Manchego into the skillet; cook over moderate heat until browned on the bottom.
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15
Off the heat, flip the cheese crisps.
-
16
Return to the heat and cook until browned.
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17
Transfer the crisps to a rack and let cool.
-
18
Add the tomatoes, tarragon, parsley, cucumber, lemon juice and the remaining 1 tablespoon of oil to the scallions and toss.
-
19
Season the salad with salt and pepper.
-
20
Ladle the soup into bowls and garnish with the scallion salad.
-
21
Serve the soup warm or chilled with the cheese crisps.
