Smoky Gazpacho Recipe
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.