This yellow gazpacho has all the bright, sweet flavors of summer but the roasted squash adds a subtle smokey element that hints to the changing season to come. It’s equally delicious at room temperature or chilled. Here’s to a bowl of sunshine in your belly!

Prep time: 10 mins
Cook time: 25 mins
Serves 4

Kit Includes:
Recipe Card & Instructions
2 ears of corn, local
2 bell peppers, local
3-4 small squash, local
1/2 small red onion
fresh parsley for garnish

You Provide:
2 cups vegetable stock or chicken stock
2 tablespoon olive oil
1 tablespoon white balsamic vinegar (or apple cider vinegar)
1/4 tsp coarse salt
fresh ground pepper



View our current harvest:

Browse our Products