Yellow Summer Gazpacho

June 28, 2012

Gazpacho, a cold tomato soup, is a Spanish specialty.  Ripe summer tomatoes, in this case yellow ones, are pureed with a little bit of bread, water and olive oil.  Top your refreshing gazpacho with buttery croutons, cucumbers, diced tomatoes and onions.  You'll want to use the best tomatoes you can find for this recipe (which will most likely be at the farmer's market) because you'll want the sweet tomato flavor to really sing in this dish.

Yellow Gazpacho


1 1/2 cups Water
2 tablespoons White Wine Vinegar
1 teaspoon Kosher Salt
Cucumber, chopped for garnish
Onions, chopped for garnish
Croutons for garnish
Cut crust off of slices of bread and soak in water.
Peel tomatoes and remove seeds. Cut into large chunks and place in blender. Strain seeds and skins into blender to extract as much tomato juice as possible.
Add bread with water, salt, oil, and vinegar and blend until smooth.
Chill well and serve garnished with cucumber, onion, croutons, and a drizzle of extra virgin olive oil.

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