Jul 01, 2015 04:00PM ● Published by Cate Reynolds
This soup requires about 25 minutes of hands-on time, and at least 30 more minutes to chill. It’s a flavorful blend of bell pepper, cucumber, onion, olive oil, sherry vinegar, garlic, yellow heirloom tomatoes, water-soaked bread, and a pinch of salt. Yellow tomatoes are less acidic than their red counterparts, and they help lend a velvety smooth flavor/texture. Whole Foods had an entire display for heirloom tomatoes when I went, but I had to pick through to find the yellow ones. Try adding a bit of sugar to cut down on acidity if you’re forced to use red tomatoes. Don’t forget to save any extra baguette for the cucumber gazpacho!
Ingredients – Serves 6
- ½ cup water
- 2 ½ ounces French bread baguette, interior crumb only, torn into pieces
- 1 cup coarsely chopped yellow bell pepper
- 1 cup chopped seeded peeled cucumber
- ½ cup chopped sweet onion
- 3 ½ tablespoons extra-virgin olive oil, divided
- 2 tablespoons sherry vinegar
- 1 garlic clove, chopped
- 2 pounds yellow heirloom tomatoes, peeled, cored, seeded, and coarsely chopped
- 3/8 teaspoon kosher salt
- 12 red cherry tomatoes, chopped
1. Combine ½ cup water and bread in a small bowl; let stand 5 minutes.
2. Place bell pepper, cucumber, onion, 3 tablespoons oil, vinegar, garlic, and yellow tomato in a blender; process until smooth. Add bread mixture and salt to blender; process 1 minute. Cover and refrigerate at least 30 minutes. Place 1 cup soup in each of 6 bowls. Top evenly with remaining 1 ½ teaspoons oil and red tomatoes.
“Golden Gazpacho.” Cooking Light: Summer Cookbook. Time Inc. Lifestyle Group. 2014. Print.