It was bright and sunny all day but right when as I got my camera out to take these pics the sky turned dark grey and we got a major downpour. It was much needed for our little tomato and basil plants but made for a stop and go photoshoot. Mark is typically not a fan of cold soups and I was pretty sure I’d would be eating this gazpacho solo. I gave him a bowl to try and watched him cautiously take a sip. I turned away to snap a couple more pics and looked back to see Mark standing there with a nearly empty bowl! His words: best gazpacho ever. I’m not sure if this even technically qualifies as gazpacho since the squash is roasted and it’s not all raw but I’m thinking the savory smokey flavor is what got him hooked. So here’s to a bowl of sunshine in your belly! Have a good weekend friends!
Ingredients for the Yellow Gazpacho
2 ears of corn
1/2 small red onion, sliced
2 bell peppers
4 small squash
2 cups vegetable stock
2 tablespoon olive oil
1 tablespoon white balsamic vinegar (or apple cider vinegar)
1/4 tsp coarse salt
fresh ground pepper
fresh parsley for garnish
a bit of cream or kefir drizzled on top (optional)
Directions
Preheat the oven to 400F. Slice the onion and the squash. Toss the squash and onions with a little bit of olive oil and pinch of salt. Roast the veggies for 15 minutes of until just beginning to brown. Cut kernels off cob. Half the peppers. Add all the ingredients (except the parsley) to your high speed blender and blend until smooth. If you would like a more liquid consistency, add a bit more stock. Taste for salt and pepper, pour into bowls and garnish with parsley.