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Summer Squash Gazpacho

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Source: Inspired by this zucchini gazpacho recipe at cyber-kitchen.com.

Servings: Good for 4-6 modestly-sized bowls.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

The Simmer

3 lbs yellow crookneck squash seeded and cut 1/2 in thick (about 4 lbs' worth pre-processed)

1 tsp Kosher salt

6 cloves garlic smashed

2 fluid oz extra virgin olive oil

The Finishings

1 fluid oz extra virgin olive oil (Plus more for plating.)

1 fluid oz rice vinegar (Not the seasoned stuff.)

1/8 tsp white pepper

1 lemon Just the juice please.

Diced vegetable garnish Carrots, celery, bell pepper, tomatoes, cucumber etc.

Instructions:

In a 4 quart pot over medium heat, add garlic, squash, salt and the first 2 ounces of olive oil. Heat it up until to it starts to sizzle, then reduce the heat to low, cover and cook for 45 minutes to 1 hour, stirring occasionally. When done, squash sould be uber tender. After the simmer, let the squash rest with the lid on the pot for 15 minutes before taking to a blender or food processor to puree. Run that blender for a good minute or two to ensure that everything's creamy-smooth in texture. Refrigerate overnight.

The next day before serving, add the one ounce portions of olive oil and rice vinegar, along with the white pepper and lemon juice and blend to integrate. Adjust seasonings at this point with any additional salt and/or vinegar. To serve, garnish each portion with a drizzle of olive oil and a bevy of diced veggies.

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