Yellow Tomato Gazpacho

Yellow Tomato Gazpacho Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 89
Caloriesfromfat 31 %
Fat 3.1 g
Satfat 0.5 g
Monofat 2 g
Polyfat 0.5 g
Protein 2.4 g
Carbohydrate 13.8 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 203 mg
Calcium 24 mg

Ingredients

Gazpacho:
1 1/2 cups chopped seeded peeled cucumber
1 cup chopped Vidalia or other sweet onion
1 cup coarsely chopped yellow bell pepper
6 tablespoons white wine vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds chopped seeded peeled yellow tomatoes (about 6 large)
1 garlic clove, minced
Garnish:
2 (1-ounce) slices French bread, torn into 1/2-inch pieces
1 teaspoon extravirgin olive oil
1 cup quartered grape or cherry tomatoes
1/2 cup diced peeled seeded cucumber

Preparation

To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.

Preheat oven to 375°.

To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.

Note:

June 2003
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