Yellow Gazpacho
Yellow Gazpacho
This vibrant yellow gazpacho is not only gorgeous in color but really delicious and refreshing! This soup is the way to gear up for a hot Summer. It’s served chilled or even over ice! It’s very flavorful and can be made to your preference with the adjustment of herbs or spice. It’s easy to make without any cooking involved and is quite enjoyable.
Makes 6 cups or 4 bowls
Ingredients
2 pounds (900g) Yellow Tomatoes (any combination of heirloom, cherry or grape)
1 English Cucumber (350g) partially peeled
1 Yellow Bell Pepper, roughly chopped
1/2 small Red Onion, cut in half
2 cloves Garlic
1/2 tsp (2.5g) Cumin Powder
2 Tbsp (30ml) Sherry or Red Wine Vinegar
1/4 cup (59ml) Extra Virgin Olive Oil
1 thick slice of White Bread (such as sourdough or country style) crust removed
Salt & Pepper to taste
Optional: For a bit of spice add 1/2 a Jalapeño Pepper, seeds and membrane removed.
Top with:
Tomatoes, chopped
Cucumber, diced
Cilantro
Chives
Good Olive Oil
Directions
1. Peel and chop the cucumber into smallish pieces. Reserve about 1/2 cup for garnish (you can leave the skin on for color if you like)
2. Add the cherry tomatoes to the blender and roughly chop any large tomatoes before adding them along with the cucumber. (reserve about 1/2 cup of chopped tomatoes for garnish)
3.Remove the seeds and membrane from the bell pepper and give it a rough chop before adding it to the blender. Add the garlic, red onion and give it a good blend to break down all of the vegetables.
4.Add in the salt, pepper, red wine vinegar, cumin powder and oil, then continue blending until almost smooth.
5.Remove the crust from the bread and add it to the blender. Allow the mixture to sit for 10 minutes before blending the soup to your desired consistency (I like it smooth but you can leave a bit of texture if you prefer).
6.Refrigerate the gazpacho for several hours until completely chilled. Serve it in a bowl garnished with some of the chopped cucumber, tomatoes, fresh herbs and a drizzle of good olive oil.
7. Alternately, on a very warm day try serving it in a glass over ice with a straw.
