Yellow Squash and Tomato Gazpacho

5 from 1 vote

Are you looking for a quick and easy summer soup? How about a yellow squash and tomato Gazpacho! Gazpacho is always my go to summer soup recipe, that uses all the produce from your summer garden. My yellow squash is growing absolutely crazy and trying to come up with different ways of utilizing the bounty is a challenge, but one that I am always up for.

This is perfect to do ahead of time or if you are in a pinch, you can literally blend everything together in minutes. Gazpacho is the quintessential recipe you need for the summer and it is perfect because you can change it all the time depending on what ingredients are ready to be harvested. Or just stick with the classic tomato. Here is the recipe I hope you enjoy it!

Ingredients

6 people

Yellow Zucchini Gazpacho

4 whole yellow heirloom tomatoes
1 whole cucumber peeled and chopped
1 whole shallot
1 clove garlic
1 serrano sliced
1 large yellow squash
1 cup water
4 tbsp sherry vinegar
5 tbsp olive oil

Garnishes

1/4 cup grapes sliced
1 cup yellow tomatoes halved
1/3 cup kefir cheese
3 tbsp chives finely chopped
2 tbsp olive oil
4 pc sourdough croutons
radish flowers

Nutritional information

Calories: 44kcalCarbohydrates: 5gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 2mgSodium: 168mgPotassium: 213mgFiber: 1gSugar: 3gVitamin A: 237IUVitamin C: 12mgCalcium: 31mgIron: 1mg

Prep Time 20

Cook Time 10

Total Time 30

Servings 6 people

For the gazpacho

Simply add water, squash, tomatoes, cucumbers, shallot, garlic, and serrano to a vitamix blender. Puree for 30 seconds first on low and then on high. Add the vinegar and good tbsp of salt. Puree again for a minute.
Then while the blender is on drizzle in the olive oil. Stop and check the seasoning. Adjust the salt if need be and or vinegar. You shouldn't need any pepper because of the spiciness from the serrano, raw garlic, and vinegar. I like mine a little thick but if you need to add a little water then do so.
The gazpacho should be nice and smooth consistency. Place in the refrigerator to get cold. ( about an hour or two) I think the soup actually gets better the next day but you can use right away

For the garnishes

For the sourdough croutons I simple add 3 tbsp of olive oil and butter into a large pan and place the bread inside pan once the butter has melted. Then cook for 3 minutes on each side or until golden brown.
If you want to make it cute like mine you can use a cookie cutter and cut a perfect round crouton out of your slice of bread. Then add your tomatoes, grapes, and kefir cheese to the crouton. Place that in the middle of the bowl and pour the gazpacho around it. Finish with chives, flowers, and olive oil. Serve and enjoy!