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Yellow Tomato Gazpacho

Yellow Tomato Gazpacho

Ingredients

  • 1/4 Cup olive oil
  • 3 Pounds yellow tomatoes, cored
  • Salt and freshly ground black pepper, to taste
  • 1 hothouse cucumber, diced, seeds reserved
  • 2 yellow bell peppers, seeded and diced, scraps reserved
  • 4 stalks celery, peeled and diced, scraps reserved
  • 1 yellow onion, diced, scraps reserved
  • 4 plum tomatoes, peeled, seeded, and diced, scraps reserved
  • 1 jalapeño, seeded and diced
  • Rice-wine vinegar, to taste
  • Juice of 2 limes
  • 1 Tablespoon chopped cilantro, for garnish

Directions

Preheat the oven to 350 degrees.

Lightly oil the yellow tomatoes. Place the tomatoes on a baking sheet and season with salt and pepper, to taste. Roast the tomatoes in the oven until the skins pop open and the flesh is fairly tender. Let cool to room temperature.

Place the tomatoes, all the reserved vegetable scraps, and the jalapeño in a blender and purée. Press the purée through a fine-meshed sieve. Season with salt, pepper, and vinegar, to taste. Add the lime juice.

In a bowl, combine all of the diced vegetables. Stir the vegetables into the purée or reserve the vegetables and use them to garnish the soup. Refrigerate the soup overnight to allow the flavors to develop. Serve the soup chilled, garnished with the cilantro.


Thai Yellow Tomato Gazpacho

Amount Per Serving Calories 91 Calories from Fat 5.9 % Daily Value * Total Fat 0.6g 1 % Saturated Fat 0.1g 1 % Cholesterol 0.0mg 0 % Sodium 698mg 30 % Total Carbohydrate 21g 8 % Dietary Fiber 1g 4 % Protein 2.4g 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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I had yellow gazpacho at Central, served with a half ball of burrata cheese (rind in soup, middle facing up). I had to have it again. This recipe closely replicates the flavors of the gazpacho I fell in love with. I add some burrata from Trader Joe's. Modifications: white balsamic vinegar instead of sherry vinegar (couldn't find it) more hot sauce for spicier bite I do not strain my soup at all, I like the texture and mouthfeel (just wanted to say that word)

I've made this a couple of times and love it! I will say that I prefer it thicker so I don't strain it. Healthy and delicious!

So Healthy. So delicious. In keeping with the yellow theme, I garnished with fresh (raw) kernels of corn. It's August and all the veggies are in full swing! Highly recommend for a summer dish.

I couldn't find sherry vinegar so i used red wine. I also amended the recipe to 1/3 c olive oil and 1/3 cup vinegar like the below recommendations. It was fantastic.

I had never had gazpacho before and decided to give this recipe a try for guests. Fabulous!! I followed advice from prior reviews and increased the vinegar to 1/3 cup and reduced the oil to 1/3 cup. I put the ingredients in my food processor in batches then ran that through my food mill. The resulting texture is wonderful. I made the first batch for company and the second for myself!

We had to use red tomatoes and orange bell peppers. The flavor was very nice although something seemed slightly out of balance. I would try this once again and hopefully with the original ingredients (they were not available and in this market may not ever be available). As a previous reviewer noted, separating the skins of the tomatoes and bell peppers using a fine sieve did not work the soup was too thick to move through the sieve. We used a salad spinner, which had larger holes, instead to remove the largest chunks (without spinning, I might add) this helped a lot in terms of removing the skins/odd bits.

Perfect and refreshing for a light lunch. Beautiful to look at too! I served it with crusty bread and cheese.

Good recipe. Easy. Added in some Cumin which worked well. Whole Foods let me down having no heirlooms, but some of their over-ripe hothouse tomatoes worked great.

I followed the recipe exactly and it was delicious! Perfect for summer. I served it in little shot glasses as an amuse.

This was a great easy gazpacho. Heirloom tomatoes are a must. No reason to overcomplicate things -- just use great tomatoes and it's a summer hit . . . .

so good! i used all variety of heirloom tomatoes, 1 red bell pepper along with 1 yellow, added some crunchy bread slices to make it more authentic, and 2 cloves of garlic because i like that. super fabulous. the perfect summer soup that I will eat all season long.

I had to use red tomatoes (winter in Canada), but it was still amazing. We tried passing the soup through a sieve, but all we were left with was a very thin watery juice. So we dumped the solids back in and created a wonderful gazpacho. Flavour is refreshing, different, and delicious!

Loved the yellow gazpacho, it took me right back to Spain! I used yellow heirloom tomatoes that I found at the farmer's market, rather than beefsteak tomatoes. I substituted dried shallots instead for onions, and used chile peppers instead of hot sauce. I forgot to get an orange, so I tossed in a little OJ. Rather than a blender and sieve, my food processor did the trick. Served with homemade sangria. simply delicious!!

I loved making and serving this dish. I made it exactly as the recipe was written, substituting only yellow heirlooms tomatoes and using a food mill on med mesh for a little more texture. I served a dab of Red Rooster sauce on the side with the garnishes for those who wanted it more spicy. One of my guests said he generally didn't like soups, but he love this one.

Fabulous again. This year I had a load of Striped German tomatoes (I think, giant but not pure yellow) and orange peppers so got a somewhat warmer looking soup. I seeded peppers and cleaned orange very well and found that our very powerful blender did such a good job it seemed pointless to seive. Forgot the tobasco but the result was still luscious.

I gave three stars as this was my first try on gazpacho. My only deviation from the recipe is that I used only 1/4 Cup of olive oil. And I have to say, we could definitely taste the oil, and I would even use one tablespoon less next time. I used big yellow beefsteaks from my garden, and measured everything. I went out and bought the sherry vinegar especially and after tasting it, I can't imagine using anything else. I found a good orange, not easy in August, and also used the zest. And sea salt, because I think iodized salt would impart too much of a chemical taste to the delicate tomatoes. Also, I did run it through a sieve so as to remove residual seeds and skins.

Had this at the Metroplitan Museum of Art in NYC, at the Petrie Court Cafe. Loved it and made it at home the next day. To achieve the texture of the museum recipe, I used a food mill instead of a fine sieve. The soup at the Petrie Court had more texture than my fine sieve allowed.

Made this without the orange but still tasted fabulous. The golden color is wonderful.

I liked this recipe so much I made it two weekends in a row. Add fresh corn kernels (one cob) for a 4 fork WOW gazspacho.

Made twice--it is that good. I did increase the Sherry vinegar to 1/3 cup and decreased the oil to 1/2 cup, also added 2 tablespoons orange concentrate!

Delicious and fresh. I used yellow heirloom tomatoes. Summer in a bowl, and such a lovely color!


Yellow Tomato Gazpacho

Yellow Tomato gazpacho is a soup I have been making & serving at our cafe every summer for years. It’s like the freshest salad and the creamiest soup, all in one. While you can certainly use any color of ripe tomato for this dish, I love the low-acid flavor of yellow tomatoes here so look for those during the summer months at your local market.

Ingredients

5-6 ripe, medium-sized yellow tomatoes

2-3 scallions, white and light green parts only

2 cups corn, defrosted or kernels from 2 ears fresh corn

1 cup almonds, soaked for 20 minutes in cool water

Method

Soak almonds in cool water to cover for about 20 minutes while you prepare the other ingredients.

Blend all ingredients to form a smooth puree. You may need to work in batches, depending on the size of your blender, for optimal smoothness. Add water as needed to achieve desired consistency. As the soups rests, it tends to thicken so you may need additional water before serving if you make this a day ahead.


What You'll Need

  1. Combine all ingredients, except water, in blender and puree until smooth.
  2. Slowly drizzle in water until mixture will blends to smooth consistency.
  3. Season to taste with salt and pepper.
  1. Combine ingredients in blender.
  2. Blend on high until a smooth puree is reached.
  3. Pour mixture into a hot sauté pan and bring temperature up to just before 4. boil and remove immediately.
  4. Strain through fine mesh strainer and chill completely.
  1. Small dice cucumbers and place in medium size bowl with 1 tablespoon salt.
  2. Toss to coat and let stand.
  3. Puree reserved tomato pulp and strain back into the soup.
  4. Combine all liquid ingredients with garlic and sugar mix well.
  5. Incorporate diced vegetables and cilantro mix well.
  6. Season to taste with salt, pepper, and tabasco.
  7. Garnish Soup with Avocado Crème Fraiche and Cilantro Oil.

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Yellow Tomato Gazpacho

Wait until vine-ripened heirloom tomatoes arrive at the farmers’ market to make this simple soup, a great lunch or dinner to serve on a hot August day when you don’t want to turn on the stove. Using yellow tomatoes puts a fresh new spin on this Spanish classic.

Yellow Tomato Gazpacho

3 lb. (1.5 kg) yellow heirloom tomatoes, cored and chopped

2 cups (4 oz./125 g) French bread cubes

1 1/2 cucumbers, peeled, seeded and chopped

1 large yellow bell pepper, seeded and chopped

Kosher salt and freshly ground pepper

4 Tbs. (2 fl. oz./60 ml) olive oil

Minced cucumber for garnish

Red cherry tomatoes, halved, for garnish

Fresh flat-leaf parsley leaves for garnish

In a blender, combine half each of the tomatoes, bread cubes, cucumbers, bell pepper, onion, garlic, vinegar, lemon juice and 1 tsp. salt. Turn the blender on low speed, slowly increase the speed to the highest setting and blend until smooth, stopping the blender to scrape down the sides of the bowl with a rubber spatula as needed. Transfer to a large bowl. Repeat with the remaining tomatoes, bread cubes, cucumbers, bell pepper, onion, garlic, vinegar, lemon juice and another 1 tsp. salt and add to the bowl. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.

Just before serving, transfer the soup to the blender. With the blender set on the lowest setting, slowly drizzle in the olive oil and blend for 1 minute. Adjust the seasoning with salt and pepper.

Ladle the gazpacho into bowls. Garnish each portion with a spoonful of the minced cucumber, the tomato halves and parsley leaves. Serves 4 to 6.


Ingredients:

2 lbs. yellow tomatoes, I used regular sized tomatoes. You can use yellow or orange cherry tomatoes and get the same effect. I washed and dried tomatoes and cut into quarters or halves for easier blending. Heirlooms are amazingly delicious when in season which they are right now! My sister makes this recipe by parboiling the tomatoes, removing the skin and cutting core out of tomatoes. This is an other option. I opted for the easier method but both are delicious and work well.

1 garlic clove (average sized)–you can use 2 cloves if you like a bit more bite of garlic

1/4 cup extra-virgin olive oil

1 jalapeno, seeded and minced ( be careful handling jalapenos always, I use rubber gloves and be very careful not to get seeds on my hands) wash carefully after cutting up jalapenos, seriously. If you like more kick keep a few seeds from jalapenos. You can use Serrano Chiles also but I still think Jalapenos have the most bang for the buck.

app. 1 tsp. kosher salt and freshly ground black pepper to taste , you may need to add salt and pepper at the end

Diced avocado and tortilla chips for serving.


Notes about this recipe

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Esquites & Yellow Tomato Gazpacho

Ingredients

  • 4 ears yellow or bicolor corn, husked and snapped in two
  • 1 1/4 pounds (570 g) yellow tomatoes, stemmed
  • 1 small sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 yellow bell pepper, stemmed, seeded, and chopped
  • 2 slices hearty white bread, ideally stale, each 1 inch (2.5 cm) thick, crusts removed
  • 1/4 cup (35 g) blanched almonds
  • 1 tablespoon white wine vinegar, plus more as needed
  • Medium-grain salt and freshly ground black pepper
  • 2 to 3 tablespoons extra-virgin olive oil

Chile Cream

  • 1 poblano chile
  • Small bunch of cilantro, leaves and tender stems chopped, plus a few sprigs left whole for garnish
  • 1 ounce (30 g) cotija or feta cheese, crumbled
  • 1/3 cup (80 ml) crema or sour cream
  • Medium-grain kosher salt and freshly ground black pepper

To Serve

  • 1 lime
  • 1 shallot, minced
  • 1 avocado
  • Cayenne or smoked paprika (optional)

Instructions

To make the soup, fill a biggish bowl with cold water and ice. Bring a large pot of water to a boil over high heat. Salt the water liberally. Plunge the corn into the pot and cook for 2 minutes. When the time’s up, submerge the cobs in the ice water for 3 minutes, then transfer to a rimmed baking sheet. While the corn cools, keep the pot of water at a boil. With a paring knife, cut a small cross into the bottom of each tomato. Carefully drop the tomatoes into the boiling water and let them bob for 20 seconds. Lift the tomatoes from the pot and plunge into the ice water. Once cool, peel, core, and chop the tomatoes.

In a blender, process the onion, garlic, and bell pepper into a paste. Scrape down the sides of the carafe, then add the bread in chunks, followed by the almonds, and process again.

Slice the corn kernels from the cobs. Set aside approximately 3/4 cup (180 g) kernels for garnish, then add the rest of the corn to the blender, along with the chopped tomatoes. Puree the vegetables until absolutely velvety, about 3 minutes. Pour in 1 1/2 teaspoons of the vinegar, a generous pinch of salt, and some pepper. Process again. With the motor running, add most of the olive oil in a thin, steady stream through the hole in the blender’s lid. Pop the lid’s stopper back into place and let the machine run for a good while, maybe 2 minutes more, until the liquid is silky and emulsified. Stop the blender, taste, adding more of the remaining 1 1/2 teaspoons vinegar, salt, or oil, as needed. The flavors will dull when chilled, so they should be more than convincing now. Flip the motor on for another 30 seconds, then pour the soup into a serving bowl or pitcher. Cover and refrigerate for at least 2 hours, and up to overnight.

About an hour before you’re looking to eat, make the chile cream. Char the poblano over a gas flame or under a broiler, turning regularly until blackened on all sides, 7 to 10 minutes. Transfer to a bowl and cover with plastic wrap. Leave to steam for about 20 minutes. Stem, peel, seed, and chop the chile, and add to a blender or food processor with the cilantro and cheese. Blitz to a fine green and white confetti. Scrape down the sides, pour in the crema, add a few grinds of pepper, and blend again. Taste, then season as needed with salt and pepper. Cover and refrigerate until needed.

To serve, in a small bowl, squeeze the juice from half the lime over the shallot. Sprinkle in some salt and pepper and leave at room temperature to marinate, stirring now and again.

Right before serving, peel, seed, and dice the avocado. Fold the avocado into the pickled shallot. Ladle the chilled soup into bowls, top with the reserved corn, avocado, chile cream, cilantro leaves, and cayenne powder. Cut the remaining lime half into wedges and place in a bowl on the table. Eat.

NOTE: A word on breaking the cobs of corn in half: doing so will allow a smaller pot for boiling, and will give a flat base for removing the kernels later.

For those who look for pep in their chiles, use 2 to 3 jalapeños instead of the poblano in the cream. And in regard to that cream, it can instead be made with a pestle and mortar or by cutting by hand, yielding a brawny variation on the theme.

Reprinted with permission from Seven Spoons, by Tara O’Brady, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Tara O’Brady.


Yellow Tomato Gazpacho Recipe: The Perfect Cold Soup for Summer

This beautiful yellow tomato gazpacho recipe is perfect for a hot summer day.

Nothing says summer better than a perfectly chilled bowl of gazpacho with a large hunk of crusty bread. Tomatoes are filled with lycopene and are extra delicious in this no-cook soup. I think that blanching the tomatoes adds a bit of sweetness but your soup will not suffer greatly if you skip this step. In fact, this soup is perfect for those sweltering days when you don&apost even want to turn on the stove.

The simplicity of this soup is astounding: roughly chop your vegetables and blend with oil, vinegar and a bit of salt.

Yellow tomatoes, often called "sun gold" tomatoes are often sweeter than the red varieties. You can certainly use red grape tomatoes in this recipe but you&aposll use loose the beautiful yellow color.

If you want to make this into a truly divine starter, strain the soup so that you are left with a beautiful pastel yellow silky soup. Serve in a shot glass before a light meal or between courses as a palate cleanser.


Watch the video: Golden Yellow Tomato Sauce - Simple, Easy, and Tastes Great! (January 2022).