Try Gazpacho Which Is The Sunshine In A Bowl

The greatest time to enjoy this cool soup is in late summer, when the main attraction—juicy, sweet tomatoes—is at its best. Are you prepared for the tastiest method of cooling off?

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YIELDS: 6 serving(s) PREP TIME: 15 mins TOTAL TIME: 55 mins CAL/SERV: 181

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INGREDIENTS: 1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds 1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds 1 large red onion, thinly sliced 4 cloves garlic, thinly sliced 2 c. cherry tomatoes 1/4 c. extra-virgin olive oil, plus more for drizzling 1 tsp. Aleppo pepper Kosher salt Freshly ground black pepper 1/4 c. packed fresh basil leaves, coarsely chopped, divided 1/4 c. packed fresh parsley leaves, coarsely chopped, divided 4 oz. fresh mozzarella pearls

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Step 1: Preheat the oven to 425°. Combine yellow squash, zucchini, onion, garlic, tomatoes, oil and Aleppo pepper in a 13 x 9-inch baking dish. Season with black pepper and salt.

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Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.

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Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.

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Step 4: Drizzle with oil and sprinkle the mozzarella and remaining herbs on top.

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