Yellow Gazpacho
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
4
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 - 24.7 oz
- Salt - ½ teaspoon
- Ground Black Pepper - a pinch
- Cucumbers - 4 pieces
- Orange Bell Peppers - 1 piece
- Celery salt - ½ teaspoon
- Spanish onions - 5.3 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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