Photography by Matthew Kimura
This recipe makes 6 servings
|Per serving, about:||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 4 to 6
Typically sweeter and lower in acidity than red tomatoes, the yellow variety make a sunny version of this classic chilled summer soup.
- 8 8heirloom yellow tomatoyellow tomatoes, about 2 lb (1 kg)
- 1-1/4 cup 1-1/4cupdiced, seeded, peeled cucumbercucumbers
- 1/2 cup 1/2cupdiced red onionred onions
- 1 1sweet yellow peppersweet yellow peppers, chopped
- 1 1garlic clovegarlic cloves, minced
- 1/3 cup 1/3cupwhite wine
- 3 tbsp 3tbspextra virgin olive oil
- 2 tbsp 2tbspwhite wine vinegar, or rice vinegar
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsphot pepper sauce
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