Summer Squash and Tomato Gazpacho

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gazpacho

Soup and summer don’t go together. Unless, of course, it is gazpacho. Gazpacho is traditionally made with tomatoes and is served cold. This summer version of it includes yellow squash and a bell pepper. The best part is that you don’t even turn your stove on!

Ingredients:

2.5 pounds yellow or orange tomatoes, cored and quartered
1 small yellow onion, diced
1 large yellow squash, sliced
1 green bell pepper, ribs and seeds removed, cut into large pieces
8 baby carrots (or 3 regular carrots)
2 t minced garlic
4 T sherry wine vinegar
3 T water
2 T olive oil
1 T sea salt
Fresh basil leaves

Combine tomatoes, onion, squash, bell pepper, garlic, carrots, vinegar, water and oil in a high speed blender (like a VitaMix or NutriBullet). Blend until finely pureed. Refrigerate until chilled, about 2 hours. Top with fresh basil and serve.

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