Yellow squash gazpacho

Yellow squash gazpacho

By
From
Deep South
Serves
6
Photographer
Andy Sewell

Yellow squash is a prized summer ingredient in the South, most often simply stewed down with some onions. Here it is blitzed to a purée to make something a little bit more refined. It’s perfect for a hot day. If you have any squash flowers, fry them and serve as a garnish.

Ingredients

Quantity Ingredient
1 tablespoons vegetable oil
1 large white onion, finely diced
1 large garlic clove, crushed
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
750g yellow squash, diced
1.5 litres vegetable stock, (we use corn stock, which adds a great sweetness)
125g greek-style yoghurt
lemon juice

Method

  1. Heat the vegetable oil in a large pan, add the onion, garlic, cayenne and salt and sweat until the onion softens a little and starts to become translucent; don’t let it colour at all. Now add the diced squash and cook until it begins to turn all scuffed and soft around the edges and releases its juices. Add just enough stock to cover the vegetables; depending on how much liquid they have released, you might not need to add it all. Simmer for 10–12 minutes, until the squash have lost their shape and become completely soupy.
  2. Remove from the heat and allow to cool for a few minutes, then blend in a food processor until smooth and silky. Pass through a fine sieve to refine and then chill quickly. Stir in the yoghurt and season with lemon juice.
Tags:
American
Southern cooking
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