Escaping the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heritage tomatoes and golden yellow squash. Source: Body + Soul, July/August 2008. Total time: 20 minutes. Prep time: 15 minutes. Servings: 4.
Ingredients: – 2 pounds of yellow heritage tomatoes, cored and chopped – 1 small yellow onion, diced – 1 medium yellow squash (6 ounces), halved lengthwise and thinly sliced – 1 yellow pepper, ribs and seeds removed, cut into large pieces – 1 garlic clove, thinly sliced – 1/2 cup carrot juice (fresh or canned) – 3 tablespoons sherry wine vinegar – 2 tablespoons olive oil – Coarse salt – 1 avocado – 1 small red heritage tomato
Directions: 1. In a food processor or blender, working in batches, combine the yellow tomatoes, onion, squash, green pepper, garlic, carrot juice, vinegar, and oil. Pulse until smooth. Season with salt. Chill until well chilled, at least 2 hours. 2. At serving time, dice the avocado and cut the red tomato into small pieces. Serve the soup in chilled bowls with the avocado and tomato.
Comment: This gazpacho recipe sounds delicious and perfect for hot summer days. I love the use of yellow heritage tomatoes and squash for added color and flavor. The addition of avocado and red tomato at serving time adds a nice touch of freshness and texture. I cant wait to try this recipe!
27.04.2023 @ 16:33
Translation:
Escaping the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heritage tomatoes and golden yellow squash. Source: Body + Soul, July/August 2008. Total time: 20 minutes. Prep time: 15 minutes. Servings: 4.
Ingredients:
– 2 pounds of yellow heritage tomatoes, cored and chopped
– 1 small yellow onion, diced
– 1 medium yellow squash (6 ounces), halved lengthwise and thinly sliced
– 1 yellow pepper, ribs and seeds removed, cut into large pieces
– 1 garlic clove, thinly sliced
– 1/2 cup carrot juice (fresh or canned)
– 3 tablespoons sherry wine vinegar
– 2 tablespoons olive oil
– Coarse salt
– 1 avocado
– 1 small red heritage tomato
Directions:
1. In a food processor or blender, working in batches, combine the yellow tomatoes, onion, squash, green pepper, garlic, carrot juice, vinegar, and oil. Pulse until smooth. Season with salt. Chill until well chilled, at least 2 hours.
2. At serving time, dice the avocado and cut the red tomato into small pieces. Serve the soup in chilled bowls with the avocado and tomato.
Comment: This gazpacho recipe sounds delicious and perfect for hot summer days. I love the use of yellow heritage tomatoes and squash for added color and flavor. The addition of avocado and red tomato at serving time adds a nice touch of freshness and texture. I cant wait to try this recipe!