Golden Gazpacho

Tested Till Perfect

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:

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%

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.

Source

Canadian Living Magazine: August 2007




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