Smoky Gazpacho Recipe
Photo: David Lawrence
Serves 4
Ingredients
5 Tbsp. extra-virgin olive oil, divided
1 pound yellow squash, cut into 1/2-inch cubes
1 1/4 tsp. kosher salt, divided
2 cups tomato juice
2 large tomatoes (about 1 pound), halved, seeded and chopped
1 red bell pepper, seeded and chopped
1 cup peeled, seeded and chopped cucumber (from 1/2 cucumber)
1/2 cup chopped red onion
1 large chipotle chili in adobo, seeded and chopped, plus 2 Tbsp. adobo sauce
1 1/2 Tbsp. red wine vinegar
1/4 tsp. ground cumin
4 ounces fresh goat cheese (about 3/4 cup), crumbled
1/2 cup chopped basil leaves
Directions
Active time: 30 minutes
Total time: 45 minutes
In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add squash, season with 1/4 tsp. salt, and cook, stirring a few times, until browned, about 3 minutes. Transfer half the squash to a food processor fitted with a metal blade. Add tomato juice, tomatoes, bell pepper, cucumber, onion, chipotle and adobo sauce, vinegar, cumin and remaining 1 tsp. salt and puree until smooth. Refrigerate until chilled, about 15 minutes.
Ladle soup into 4 shallow bowls. Top each with equal amounts of sautéed squash, 3 Tbsp. goat cheese, and 2 Tbsp. basil. Drizzle each with 1 Tbsp. oil and serve.
Ingredients
Directions
Active time: 30 minutes
Total time: 45 minutes
In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add squash, season with 1/4 tsp. salt, and cook, stirring a few times, until browned, about 3 minutes. Transfer half the squash to a food processor fitted with a metal blade. Add tomato juice, tomatoes, bell pepper, cucumber, onion, chipotle and adobo sauce, vinegar, cumin and remaining 1 tsp. salt and puree until smooth. Refrigerate until chilled, about 15 minutes.
Ladle soup into 4 shallow bowls. Top each with equal amounts of sautéed squash, 3 Tbsp. goat cheese, and 2 Tbsp. basil. Drizzle each with 1 Tbsp. oil and serve.
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