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Yellow Tomato Gazpacho

July 15th, 2006

This cold spanish-style soup makes for a great sunday lunch. Its reasonably quick to make and requires no cooking. It’s perfect for a warm summer afternoon. Fill up your Nalgene bottle and bring it to the beach as a virgin bloody mary. I used yellow heirloom tomatoes, but any tomatoes would work great.

  • 1 small clove garlic, minced
  • 4 tsp red wine vinegar
  • 1 1/2 tsp sherry vinegar
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh tarragon, chopped
  • pinch of cayenne pepper
  • 1 1/2 lb yellow heirloom tomatoes, quartered
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 c cucumber, peeled, seeded and diced
  • 1 c red bell pepper, cored, seeded and diced
  • 2/3 c red onion, chopped
  • 1/2 tsp celery salt
  • 1/2 tsp Worcestershire sauce
  • 3 tbsp fresh lemon juice

Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses with lemon, combine 1 part coarse salt and 2 parts fresh chopped parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.

Entry Filed under: Beverages,Soups,Vegetarian

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