Recipe demonstrated at August 28th Farmers' Market

1. Golden Gazpacho<br />Makes 4 servings<br />Ingredients:½Small Red Onion, rough chopped<br />½Medium Yellow Summer Squash, rough chopped½Large Yellow Bell Pepper, peeled, seeded and rough chopped<br />½Medium Jalapeño Pepper (more to taste), seeded and diced½Large Cucumber, peeled, seeded and diced4 Medium Yellow Tomatoes, seeded and diced<br />1 ear Fresh Corn, shucked and rinsed (or 3/4 cup frozen corn <br />kernels, thawed)1 TbspFresh Parsley2 TbspExtra-virgin Olive Oil1/4 Cup Vegetable Broth (if needed to thin)<br />1/4 Tsp.Salt (kosher or sea salt)1/4 Tsp.Freshly Ground Black Pepper1/4 Cup Toasted Almonds (if desired)<br />Fresh parsley sprigs<br />Preparation:<br />Cut kernels off cob and set aside. Prepare all the vegetables.<br />In the bowl of a food processor, combine onion, squash, and peppers. Process until they are a fine dice. Remove to a medium bowl.<br />Return the bowl of the food processor to the machine and add the cucumber and tomatoes. Pulse several times. Add the corn and parsley, pulsing several more times until well combined and evenly minced. Stir tomato mixture into pepper mixture. Add oil, salt, and black pepper. Use broth to thin the gazpacho to the desired consistency. <br />Cover and refrigerate 2 hours. Serve soup cold and garnish with almonds and parsley if desired.<br />