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.
Ingredients:
2 Larges Yellow Heirloom Tomatoes
1 1/2 cups Water
2 tablespoons Extra virgin Olive Oil
2 tablespoons White Wine Vinegar
1 teaspoon Kosher Salt
Cucumber, chopped for garnish
Onions, chopped for garnish
Croutons for garnish
Directions:
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