Chilled Tomato & Squash Gazpacho

Gazpacho, Andalusia’s classic chilled soup, cools Spanish summers with raw garden produce. This version blends ripe tomatoes with yellow summer squash and sweet green grapes for a bright, make-ahead lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 195 cal
• 4g protein
• 18g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1.5 lb ripe tomatoes
• 1 medium yellow summer squash
• 1 small seedless cucumber
• 1/2 red bell pepper
• 1 cup seedless green grapes
• 1 small shallot
• 1 garlic clove
• 1/3 cup fresh basil leaves
• 1/4 cup fresh parsley
• 2 tbsp sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup ice water
• 1/4 cup crème fraîche or plain yogurt
• 3 tbsp toasted pumpkin seeds

Instructions

1. 1Core the tomatoes and roughly chop them. Trim and chop the yellow squash, cucumber, and red bell pepper into chunks so they blend easily.
2. 2Peel and roughly chop the shallot and garlic.
3. 3Add the tomatoes, squash, cucumber, bell pepper, grapes, shallot, garlic, most of the basil, and most of the parsley to a high-speed blender.
4. 4Pour in the sherry vinegar, olive oil, salt, pepper, and ice water.
5. 5Blend on high for 45 to 60 seconds until the soup is completely smooth and pale coral-green from the squash. If it seems too thick, add another splash of ice water and blend again.
6. 6Taste and adjust salt, vinegar, or pepper until the soup tastes bright and balanced.
7. 7Pour the gazpacho into a large pitcher or bowl, cover, and refrigerate for at least 1 hour (or up to overnight) so it is thoroughly chilled and the flavors settle.
8. 8When ready to serve, give the soup a quick stir or re-blend for 5 seconds if it has separated.
9. 9Ladle into chilled bowls or jars. Swirl a spoonful of crème fraîche on each serving and scatter the remaining torn basil, parsley, and toasted pumpkin seeds over the top.
10. 10Serve immediately with crusty bread on the side for a light, shareable weekend lunch that travels well in a cooler.