This past weekend, I was in charge of Sunday dinner for my extended family at our beach house. Thumbing through the taste buds of my memories and with the end of summer fast approaching, I settled on gazpacho to start off the meal. This version is vegetarian, gluten free (no bread here!), and couldn't be any easier - no cooking, no chopping by hand, and perfect to make the day before. It was a crowd-pleaser, both for dinner on Sunday and for lunch the following day.
Thank you to wholeliving.com for the inspiration for this recipe: I doubled it, substituted red wine vinegar for sherry vinegar, added sriracha, changed up the garnish, and added way more garlic (this last one my grandmother's suggestion). —PalateGal
What You'll Need
large yellow squash
yellow bell peppers
red wine vinegar
Combine tomatoes, onion, squash, bell peppers, garlic, carrot juice, and olive oil in a food processor. Pulse in batches to blend to desired consistency – some people like it fully pureed, but I left it a bit chunky.
Add salt, pepper, sriracha, and red wine vinegar to taste.
Chill for 2+ hours or until cold.
Serve garnished with diced avocado, tomato, and scallion.