Yellow Tomato Gazpacho

Tender, just-ripe peaches and a sweet Vidalia onion slap a Southern stamp on this chilled summertime soup.

Yield:

Makes about 2 quarts

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 4 Hours

Ingredients

3 medium-size yellow tomatoes, seeded and chopped (about 2 pounds)
1 yellow bell pepper, seeded and chopped
1 medium cucumber, peeled, seeded, and chopped
1 garlic clove, chopped
3 fresh peaches, peeled and chopped
1 small Vidalia onion, chopped
1/4 cup lime juice
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 1/2 teaspoons salt
1/2 teaspoon pepper
Garnish: fresh peach slices

Preparation

Process first 6 ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Stir together vegetable puree, lime juice, and next 5 ingredients. Cover and chill at least 4 hours. Garnish, if desired.

Note:

July 2004