Gazpacho with Squash
The following recipe and photography was provided courtesy of Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.
This cold Gazpacho is super easy to make and requires zero cooking! Gazpacho originated in Spain and is often used as a starter for meals, especially during tomato season.
Traditional gazpacho recipes call for pureed tomatoes, cucumber, onion and garlic, but because Heinen’s is the best place to get locally grown produce in the summer, this version also includes yellow squash, which lightens the color of the finished dish and makes the flavor extra fresh.
The best thing about this chilled soup is that you can really spice it up with hot peppers if that’s your preference. You can even make a big batch and freeze the extra to enjoy all summer and fall. It’s that good!
Gazpacho with Squash
Servings: 5
Ingredients
- 2 lbs. ripe Roma tomatoes, washed and seeded
- ½ cucumber, washed and sliced
- ½ red onion
- 4 garlic cloves
- ¼ cup Heinen's extra virgin olive oil
- 2 Tbsp. Heinen's apple cider vinegar
- 1 pinch sea salt
- 1 pinch black pepper
- ½ tsp. Heinen's ground cumin
- ½ tsp. Heinen's paprika
- ½ jalapeno, optional
- 1 yellow squash, washed and sliced
- Heinen's red pepper flakes, for garnish
- Fresh parsley, for garnish
Instructions
- Add all of the ingredients to a high-powered blender. Blend for 1 minute or until smooth. Depending on the size of the blender, you may need to blend in batches.
- Add the red pepper flakes and fresh parsley for garnish, if desired. Add a drizzle of almond milk for creaminess, too!
