Golden Gazpacho
Typically sweeter and lower in acidity than red tomatoes, the yellow variety make a sunny version of this classic chilled summer soup.
Servings: 4 to 6
Ingredients:
Golden Gazpacho
Photography by Edward Pond
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 104 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 225 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 7% |
| vit A | 1% |
| vit C | 85% |
| folate | 24% |
-
8 heirloom yellow tomatoes, about 2 lb (1 kg)
1-1/4 cups (300 mL) diced seeded peeled cucumber
1/2 cup (125 mL) diced red onion
1 sweet yellow pepper, chopped
1 clove garlic, minced
1/3 cup (75 mL) white wine
3 tbsp (50 mL) extra-virgin olive oil
2 tbsp (25 mL) white_wine_vinegar or rice vinegar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper sauce (optional)
Preparation:
Halve tomatoes crosswise; squeeze juice and seeds into strainer set over bowl, pressing on pulp to extract juice. Reserve juice. Dice tomato.
In small bowl, combine 1/4 cup (50 mL) of the tomatoes, 1/4 cup (50 mL) of the cucumber and 2 tbsp (25 mL) of the red onion; set aside for garnish. (Make-ahead: Cover and refrigerate for up to 2 days.)
In blender, blend together remaining tomatoes and reserved juice, remaining cucumber and red onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Serve topped with reserved vegetable garnish.
In small bowl, combine 1/4 cup (50 mL) of the tomatoes, 1/4 cup (50 mL) of the cucumber and 2 tbsp (25 mL) of the red onion; set aside for garnish. (Make-ahead: Cover and refrigerate for up to 2 days.)
In blender, blend together remaining tomatoes and reserved juice, remaining cucumber and red onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Serve topped with reserved vegetable garnish.
Source
Canadian Living Magazine: August 2007
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