Name: Garden Gazpacho with Summer Squash and Cucumber Noodles
Total time: 30 min
Yield: seves 4
Ingredients: 7–9 medium-sized ripe tomatoes, roughly chopped; ½ onion, chopped; 1 clove garlic, finely chopped; ½ Fresno chile, cored, seeded if desired, and finely chopped; 2 cups fresh carrot juice; 2 cups vegetable juice (we used Biotta brand); 4 summer squashes, trimmed, 2 cut lengthwise into ½-inch-thick strips, 2 julienned into noodles using a mandolin; 1 cucumber, peeled and cut crosswise in half, ½ julienned into noodles using a mandolin, ½ cut in half lengthwise, seeded, and cut into small cubes; juice of ½ lime; juice of ½ lemon; 1 tablespoon sherry vinegar; Olive oil, as needed; salt and freshly ground pepper, season as you go; 1 baguette, cut into slices, lose the bread for Gluten-free; Arugula micro greens for garnish; Good-quality extra-virgin olive oil for finishing (optional)

Description

This garden gazpacho is cool, refreshing and flavorful, perfect for hot summer days and nights. A pile of twirled raw squash and cucumbers noodles, plus cubes of cucumber and grilled squash and a peppery micro-green garnish, take this gazpacho to new heights. Like any soup, prepare in advance—the longer it chills, the better it gets.

Scale

Ingredients

7–9 medium-sized ripe tomatoes, roughly chopped
½ onion, chopped
1 clove garlic, finely chopped
½ Fresno chile, cored, seeded if desired, and finely chopped
2 cups fresh carrot juice
2 cups vegetable juice (we used Biotta brand)
4 summer squashes, trimmed, 2 cut lengthwise into ½-inch-thick strips, 2 julienned into noodles using a mandolin
1 cucumber, peeled and cut crosswise in half, ½ julienned into noodles using a mandolin, ½ cut in half lengthwise, seeded, and cut into small cubes
juice of ½ lime
juice of ½ lemon
1 tablespoon sherry vinegar
Olive oil, as needed
salt and freshly ground pepper, season as you go
1 baguette, cut into slices, lose the bread for Gluten-free
Arugula micro greens for garnish
Good-quality extra-virgin olive oil for finishing (optional)

Instructions

Preheat a heavy-bottomed pot over medium-high heat. Preheat a grill to medium-high heat.
Coat the hot pot with olive oil. Add onions, garlic, and Fresno chile and cook for 2–3 Stir in tomatoes, carrot juice, and vegetable juice and season with a little salt and pepper. Cook until gazpacho base starts to bubble, 10–15 minutes. Transfer to an ice bath or to a bowl in refrigerator to chill until ready to serve.
Season squash strips with olive oil, salt, and pepper. Grill, turning once, until squash gets some color on both sides but still has some bite, 3–4 minutes. Remove from heat, let cool, then cut into small cubes.
When the gazpacho base is cold, stir in the cubed cucumber and grilled squash, lime juice, lemon juice, and vinegar. Use a food mill or a hand muddler to smash it up a bit. Season raw squash and cucumber noodles with olive oil, salt, and pepper; set aside. Brush baguette slices with olive oil, then toast on the hot grill.
Twist squash and cucumber noodles together and place in the center of a serving dish. Ladle cold gazpacho around noodles. Finish with a touch of nice olive oil, more pepper and garnish with micro arugula and grilled baguette.

Notes

Once the gazpacho base starts to bubble, around the 10-15 minute mark, you can continue reducing the base and create the sauce for the chorizo stuffed cabbage. Or make both recipes and reserve just enough for a small portion of gazpacho.

Category: soup
Method: grill, sauté

Keywords: gazpacho, zoodles, summer squash