Yellow Tomato Gazpacho ✨ Sunny and summery, richly flavored, and less acidic than the red 🙌
Admittedly, it is not authentic 😉 I took some artistic/culinary liberties and hope you enjoy it as much as my crew loved it.
RECIPE below 👇
YELLOW TOMATO GAZPACHO
2 ½ pounds ripe yellow and/or orange tomatoes (about 4 large or 9 small)*
1 small cucumber, peeled
Optional: 1/2 small cucumber, diced very small for garnish
¼ cup fresh basil, cilantro or parsley leaves, plus extra for garnish
1 large garlic clove
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar or sherry vinegar
Pink himalayan or fine sea salt to taste
Freshly ground black pepper to taste
Optional: High quality creme fraiche or plain vegan Greek-style yogurt for garnish
1. Chop the tomato and small cucumber into 1″ chunks, place them in a high-speed blender with the remaining ingredients, and blend until smooth.
2. To chill quickly, add 4 or 5 ice cubes and place the soup in the fridge for 15 minutes. Remove from fridge and blitz in the blender until smooth. Add more salt or pepper to taste, if needed.
3. To Serve: Divide between four bowls, garnish with black pepper, a few tiny or torn leaves of fresh herbs, diced cucumber, tomato seeds, and creme fraiche.
*Optional: Scoop out the seeds and set aside in a small bowl. You can use them for garnish.