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Yellow Tomato Gazpacho

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

Southern Living JULY 2004

  • Yield: Makes about 2 quarts
  • Cook time:4 Hours
  • Prep time:30 Minutes

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.

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Yellow Tomato Gazpacho recipe

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