I'm soaking up the last couple months of summer by taking advantage of as many summer vegetables that I can. Even including the ones that are not my favorite... cough cough summer squash.
Don't get me wrong, the flavor is good. It's just that texture I can't move past. So I've solved the texture problem with this Summer Squash Gazpacho!
A Couple Notes:
For the roasted yellow peppers: Place the peppers directly on the gas stove flames, charring them until they’re evenly blackened and blistered. If you don’t have a gas stovetop, you can use a blowtorch or roast them in the oven on high until they’re shriveled and browned.
This soup is delicious whether enjoyed warm or chilled. You can also freeze it, making it easy to save some for later. If you’re like me and don’t eat soup every day, it’s a great way to have a comforting bowl ready for a rainy day!
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