Golden Gazpacho<\/span><\/strong><\/span><\/h2>\n(adapted from Crescent Dragonwagon\u2019s The Cornbread Gospels)<\/p>\n
1 tablespoon canola oil<\/p>\n
1 medium onion chopped<\/p>\n
1 \u00bd cups mild vegetable stock<\/p>\n
2 large yellow heirloom tomatoes, such as Elbe<\/p>\n
2 medium zucchini squash (about 1 lb.), chopped<\/p>\n
1 \u00bd cups buttermilk<\/p>\n
1 large wedge day-old corn bread, crumbled*<\/strong><\/span><\/p>\nSalt<\/p>\n
Finely diced red bell pepper for garnish<\/p>\n
Heat the canola oil in a large skillet over medium-high heat. Add the onions, saut\u00e9, stirring often, until the onions are translucent, about 4 minutes. Lower heat to medium and continue cooking until the onions are golden brown, another 5-6 minutes.<\/p>\n
Add the vegetable stock and zucchini to the skillet. Bring to a boil, lower heat to a simmer, cover and cook until the squash is soft, 12-15 minutes. Stir in the crumbled corn bread. Remove from heat and allow to cool.<\/p>\n
Spoon half of the squash and onion mixture into a blender or food processor, add half of the buttermilk and one of the tomatoes (cut in fourths if they\u2019re not really soft) and blend until smooth. Pour into a large bowl. Repeat with the remaining vegetable mixture, buttermilk, and tomato. Add salt to taste. Cover and refrigerate for several hours until very cold. Serve chilled in bowls, stir in red pepper as garnish, it also adds a pleasant crunch to the creamy texture.<\/p>\n
Enjoy \u00a0\ud83d\ude42<\/p>\n
*<\/strong><\/span> No cornbread? \u00a0\u00bd cup of homemade bread crumbs can be substituted.<\/p>\nEyeing those rustic drop biscuits alongside the gazpacho? \u00a0Come visit on Monday for the recipe.<\/p>\n