Yellow and Orange Gazpacho
30
Oct
Oct
Gazpacho is a cold soup made of pureed raw tomatoes. Traditionally made of red tomatoes, this light colored version will enhance any summer meal.
1 ¼ lbs Ripe Yellow Tomatoes
1 ¼ lbs Ripe Orange Tomatoes
½ English Cucumber, peeled and seeded
10 Yellow Grape Tomatoes, quartered
1 Garlic Clove, minced
4 tsp Red-Wine Vinegar
1 ½ tsp Coarse Salt
5 tbsp Extra-Virgin Olive Oil
Black Pepper
For garnish: 2 Hard-Cooked Eggs, coarsely chopped or diced Tomatoes or Croutons
1
Using the large holes of a box grater, grate yellow and orange tomatoes, into a large bowl; discard skins. Using the small holes of the box grater, grate cucumber into bowl with tomatoes.
2
Add grape tomatoes, garlic, vinegars, salt, and oil. Season with pepper. Whisk well to combine. Refrigerate gazpacho until chilled, at least 1 Hour (or up to 1 day).
3
Divide chilled gazpacho among 4 bowls. Top each with garnish just before serving.
Ingredients
1 ¼ lbs Ripe Yellow Tomatoes
1 ¼ lbs Ripe Orange Tomatoes
½ English Cucumber, peeled and seeded
10 Yellow Grape Tomatoes, quartered
1 Garlic Clove, minced
4 tsp Red-Wine Vinegar
1 ½ tsp Coarse Salt
5 tbsp Extra-Virgin Olive Oil
Black Pepper
For garnish: 2 Hard-Cooked Eggs, coarsely chopped or diced Tomatoes or Croutons