Yellow Tomato Gazpacho
Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.
Servings: 4 servings
- 1/2 loaf Italian or French bread day-old preferred
- 2 lbs yellow tomatoes
- 2 Persian cucumbers peeled and chopped (save some for garnish)
- 1/4 sweet or red onion chopped
- 1 large yellow bell pepper seeds and ribs removed
- 2 garlic cloves
- 1 small jalapeno chopped and seeded (optional)
- 1/4 cup Olive oil + more for garnish
- Few dashes of red wine vinegar
- Salt and pepper to taste
- Fresh oregano leaves for garnish
In a medium sized bowl, roughly tear up bread and add enough water to cover. Allow bread to soak for 15 minutes.
After about 15 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine, making sure everything is evenly coated with olive oil. Season with salt and pepper and let everthing marinate for another 15 minutes.
In a food processor or blender, blend together the vegetable mixture until pureed and there are no large peices of bread or vegetable. Add a few dashes of redwine vinegar and season with a good amount of salt and pepper. Taste for seasoning and give it one bland pulse.
For a silky smooth texture, pour the gazpacho soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
Chill gazpacho for at least 30 minutes before serving and once ready, pour pour in bowls and garnish with an extra drizzle of olive oil, chopped vegetables and fresh oregano.
Calories: 316kcal | Carbohydrates: 39g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 311mg | Potassium: 763mg | Fiber: 3g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 80.9mg | Calcium: 57mg | Iron: 3.2mg