Serves 4


  • 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


    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.

    Next Story