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Gazpacho with Summer Squash

The following recipe and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.

This cold Gazpacho is super easy to make and perfect for summer as it requires zero cooking! Gazpacho originates in Spain and is often used as a starter for summer meals, especially during tomato season.

Gazpacho

The thing I love most about this chilled soup is that you can really spice it up with hot peppers if that’s your preference. I love to batch cook this recipe and freeze the extra so I can literally eat it all summer (and even fall) long. Trust me, it is that good!

Gazpacho
Gazpacho with Summer Squash
Prep time:
5min
Total time:
5min

Servings:
5

Ingredients

  • 2 lbs. ripe roma tomatoes, washed and seeded (if desired)
  • ½ cucumber, washed and sliced
  • ½ red onion
  • 4 garlic cloves
  • ¼ cup olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 pinch sea salt
  • 1 pinch black pepper
  • ½ tsp. ground cumin
  • ½ tsp. paprika
  • ½ jalapeno, optional
  • 1 yellow squash, washed and sliced
  • Red pepper flakes, for garnish
  • Fresh parsley, for garnish

Instructions

  1. Add all of the ingredients to a high-powered blender. Blend for 1 minute or until smooth. Depending on the size of the blender, you may need to blend in batches.
  2. Add red pepper flakes and fresh for garnish, if desired. Add a drizzle of almond milk for creaminess, too!

Gazpacho

Products from the Recipe

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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