Yellow Tomato Gazpacho

By Hailey Haworth Published: June 14, 2013

• Yield: 6-8 Servings
• Prep: 4 hrs 0 min
• Cook: 20 mins
• Ready In: 4 hrs 20 mins

Gazpacho was never really on my list of favorite foods until recently. When I started testing recipes, I fell in love with using …

Ingredients

• 2 1/2 lbs yellow tomatoes
• 1 cucumber cut in half lengthwise, peeled and sealed
• 1/2 onion chopped
• 2-3 garlic cloves
• 1/2 jalapeno
• 2 tablespoons champagne vinegar
• 1/2 lime juiced
• 1/3 cup olive oil plus extra for drizzling*
• handful fresh cilantro
• kosher salt and pepper

Instructions

1. Bring a large pot of water to boil.
2. Drop the tomatoes into the pot for 20-30 seconds.
3. Remove to a bowl and rise in cold water (to blanch the tomatoes).
4. Using a paring knife, remove the skins.
5. Slice the tomatoes in half and remove the seeds.
6. Place the tomatoes in a food processor.
7. Take one third of the cucumber and dice it for the garnish.
8. Set aside.
9. Place the remaining cucumber, yellow pepper, onion, garlic, jalapeño, vinegar,olive oil, lime juice and cilantro in the food processor.
10. Process until completely smooth.
11. Tase and adjust the seasoning with salt and pepper.
12. Chill the soup in the refrigerator for at least four hours.
13. Pour the gazpacho into chilled cups or soup bowls and spoon a little of the chopped cucumber on top.
14. Drizzle extra virgin olive oil on each and serve.
15. *I recommend using Arbequina Olive Oil. Produced in Spain from the Arbequina olive, it's fruity and light and great as a finishing oil.

• Cuisine: Small Plates
• Course: Soup
• Skill Level: Moderate