Chef Scott

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Picnic Recipes: Golden Garden Gazpacho

Summers are hot here and I feature this often as a lunch special. Chilled soups are easy to prepare and great for taking along on picnics. This refreshing summer classic uses flavorful and meaty yellow tomatoes.  Makes 6 servings

Ingredients:

1/4 cup extra virgin olive oil
4 whole cloves garlic
1 medium onion, diced
2 cups peeled, seeded and diced yellow tomatoes
2 yellow bell peppers, roasted, peeled and diced
1 cup cooked corn kernels (from about 2 ears)
1 cup peeled, seeded and diced cucumber
1/4 cup sliced green onions
1 cup sliced baby summer squash
1 tablespoon fresh chopped basil
salt and pepper to taste

Preparation:

Step 1, heat the olive oil in a heavy skillet over medium-high heat. Add the cloves of garlic and sauté until they begin to brown, 3 to 4 minutes. Add in the onion and cook until the garlic and onion are evenly browned and the natural sugars are beginning to caramelize, 2 to 3 minutes more. Add the tomatoes and bell peppers; sauté for 2 minutes more. Remove the skillet from heat and cool to room temperature.

Step 2, transfer the cooled mixture to the bowl of a food processor fitted with a metal blade and pulse just enough to blend (it should be somewhat chunky).

Step 3, combine the corn, cucumber, green onions, squash and basil in a stainless bowl. Toss together, pour in the puréed soup and season with salt and pepper to taste. Cover and chill for at least 4 hours and up to 24 hours.

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