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Recipe

Yellow Tomato Gazpacho with Avocado Salsa

Scott Phillips

Yield: Yields about 10 cups.

This soup is a beautiful way to show off ripe Yellow Taxi tomatoes, but if you can’t find them, substitute any truly ripe, in-season tomato. This recipe makes a jumbo batch of gazpacho. Take some to the picnic in a thermos or other leakproof container and save the rest for another day.

Ingredients

For the soup:

  • 5 lb. Yellow Taxi tomatoes or other ripe yellow or red heirloom tomatoes, cored and cut into chunks
  • 3 cloves garlic
  • 1 English or regular cucumber (about 3/4 lb.), peeled, seeded if necessary, and cut into large pieces
  • 1 medium yellow bell pepper, seeded and cut into large pieces
  • 1 small red onion, cut into large pieces
  • 1/2 small hot red chile (or to taste), seeded and cut into large pieces
  • 1/2 cup red-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and ground white pepper

For the garnish:

  • Avocado Salsa
  • 6 each red and yellow cherry tomatoes, cut in half

Nutritional Information

      Nutritional Sample Size based on 10 servings, each with 2 Tbs. salsa
      Calories (kcal) : 254
      Fat Calories (kcal): 199
      Fat (g): 23
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 0
      Sodium (mg): 386
      Carbohydrates (g): 13
      Fiber (g): 3
      Protein (g): 3

Preparation

Make the soup:

  • Working in batches, purée the tomatoes, garlic, cucumber, yellow pepper, onion, chile, vinegar, and olive oil in a blender until smooth. Strain the mixture through a fine sieve into a bowl. Press on the solids with a wooden spoon in order to extract as much liquid as possible; discard the solids. Season to taste with salt and pepper. Refrigerate in an airtight container for at least 2 hours or up to two days.

To serve:

  • Taste the soup and adjust the seasonings. Spoon 2 generous Tbs. of the avocado salsa in the center of each soup bowl. Pour or ladle the gazpacho over the salsa and garnish with the cherry tomato halves.

Reviews

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Reviews

  • ljsickle | 08/16/2010

    Yum! Made this for dinner with friends and they loved it. The yellow color makes it different and the avocado salsa was delicious. This is definitely a keeper! My friends asked for the recipe when they left.

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