Yellow Gazpacho
Soups • Spanish
Description
It can be consumed as a cold cocktail or as a light cold soup.
Ingredients
- Garlic 1 clove
- Red Wine Vinegar 4 teaspoons
- Champagne Vinegar 1½ teaspoons
- Cumin leaves 2 tablespoons
- Tarragon 2 tablespoons
- Cayenne Pepper a pinch
- Mixed tomatoes of different colors 25 oz
- Salt ½ teaspoon
- Ground Black Pepper a pinch
- Cucumbers 4 pieces
- Orange Bell Peppers 1 piece
- Celery salt ½ teaspoon
- Spanish onions 5 oz
- Worcestershire Sauce ½ teaspoon
- Meyer Lemon Juice 3 tablespoons
- Coarse Salt 1 tablespoon
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
In a blender, combine minced garlic, both vinegars, cumin leaves, tarragon leaves, cayenne pepper, finely chopped tomatoes, fine salt, and black pepper. Blend until smooth and refrigerate for 1 hour. Then, pour the mixture through a sieve, pressing to extract all the liquid.
Step 2
Pour the tomato mixture back into the blender and add diced cucumbers, red pepper, onion, celery salt, Worcestershire sauce, and lemon juice. Blend again until smooth and chill in the refrigerator for a while.
Step 3
In a mortar, grind the coarse salt and parsley. Divide among 4 glasses or serving bowls and pour the gazpacho over. Serve immediately.
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