Yellow Squash & Caribe Gazpacho

5 steps

Updated at: Thu, 15 Oct 2026 15:20:29 GMT

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Ingredients

6 servings

2.5 lbsyellow heirloom tomatoes

or orange, cored and quartered

1yellow summer squash

medium, sliced or chopped

1yellow bell pepper

seeded and chopped

1yellow caribe peppers

finely chopped, adjust seeds for heat level

1yellow onion

small, or shallot, diced

1 clovesgarlic

minced

1cucumber

peeled, optional, for extra crisp freshness

3 tablespoonschampagne vinegar

2 tablespoonsextra-virgin olive oil

1 teaspoonsea salt

or to taste, plus a

black pepper

fresh cilantro

Instructions

Step 1

1. Prep the Produce: Wash and roughly chop the yellow tomatoes, yellow squash, yellow bell pepper, caribe peppers, onion, cucumber, and garlic. Lightly roast in the oven or toast in a pan.

Step 2

2. Blend: Combine all the chopped vegetables, vinegar, and a pinch of salt in a high-speed blender or food processor. Blend on high until completely smooth.

Step 3

3. Emulsify: With the blender running on low, slowly drizzle in the extra-virgin olive oil so the soup gains a silky, light body.

Step 4

4. Season & Chill: Taste the gazpacho and adjust with extra salt, a splash more vinegar, or more caribe pepper if you prefer a sharper heat. Refrigerate in an airtight container for at least 2 hours until very cold.

Step 5

5. Garnish & Serve: Serve chilled in cold bowls. Top with a drizzle of olive oil, fresh cilantro, chives, or diced avocado.