Summer Squash Gazpacho

By Kielian Baird

Serving Size: 4-6 

Ingredients:

1. 2 tablespoons extra-virgin olive oil 

2. 1 yellow onion, diced 

3. 2 carrots, diced

4. 2 stalks of celery, diced 

5. 5 cloves of garlic, minced 

6. ¼ cup dry white wine 

7. 4 cups chicken bone broth (or preferred broth)

8. 7 cups chopped yellow squash, about 1 ¾ pounds

9. ¾ cup heavy cream 

10. 2 rosemary sprigs 

11. 4 tablespoons dill, chopped 

12. Salt and pepper, to taste 

Instructions:

1. In a large dutch oven, heat the oil over medium heat. Add in the onion, carrots, and celery once the oil is hot. Allow the vegetables to sauté for about 10 minutes, until they begin to soften. Add in the garlic and cook until fragrant, about 1-2 minutes more. Deglaze the pot with the white wine and cook until almost all of the wine has evaporated, about 5-7 minutes. 

2. Add in the squash, broth, and rosemary. Turn the heat to medium-high and bring to a boil. Once boiling, lower the heat and let the soup simmer for 20-30 minutes, until the squash is tender. Remove the rosemary and transfer the soup to the body of a large blender. 

3. With the ventilation cap slightly ajar, blend the soup together until smooth. While blending, pour in the cream. Pour the soup back into the pot, season to taste with salt and pepper. Allow to cool in the pot until it reaches room temperature. Transfer the soup into large containers and refrigerate until chilled. 

4. Serve cold with an extra drizzle of cream and olive oil, and sprinkle with fresh chopped dill.