Yellow And Orange Tomato Gazpacho Recipes

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YELLOW TOMATO GAZPACHO



Yellow Tomato Gazpacho image

Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.

Provided by Samantha Ferraro

Categories     Appetizer

Time 1h

Number Of Ingredients 11

1/2 loaf Italian or French bread (day-old preferred)
2 lbs yellow tomatoes
2 Persian cucumbers (peeled and chopped (save some for garnish))
1/4 sweet or red onion (chopped)
1 large yellow bell pepper (seeds and ribs removed)
2 garlic cloves
1 small jalapeno (chopped and seeded (optional))
1/4 cup Olive oil ( + more for garnish)
Few dashes of red wine vinegar
Salt and pepper (to taste)
Fresh oregano leaves (for garnish)

Steps:

  • In a medium sized bowl, roughly tear up bread and add enough water to cover. Allow bread to soak for 15 minutes.
  • After about 15 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine, making sure everything is evenly coated with olive oil. Season with salt and pepper and let everthing marinate for another 15 minutes.
  • In a food processor or blender, blend together the vegetable mixture until pureed and there are no large peices of bread or vegetable. Add a few dashes of redwine vinegar and season with a good amount of salt and pepper. Taste for seasoning and give it one bland pulse.
  • For a silky smooth texture, pour the gazpacho soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
  • Chill gazpacho for at least 30 minutes before serving and once ready, pour pour in bowls and garnish with an extra drizzle of olive oil, chopped vegetables and fresh oregano.

Nutrition Facts : Calories 316 kcal, Carbohydrate 39 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 311 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

YELLOW- AND ORANGE-TOMATO GAZPACHO



Yellow- and Orange-Tomato Gazpacho image

Yellow and orange tomatoes, shredded on a box grater, give this gazpacho a sunny hue and slightly chunky texture. Chopped egg and serrano ham are two traditional garnishes. Grating the tomatoes by hand gives the gazpacho a chunky consistency that can't be achieved with a food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 1/4 pounds ripe yellow tomatoes, stem ends trimmed
1 1/4 pounds ripe orange tomatoes, stem ends trimmed
1 four-inch piece English cucumber, peeled and seeded
10 yellow grape tomatoes, quartered
1 garlic clove, minced
2 teaspoons red-wine vinegar
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons coarse salt
5 tablespoons extra-virgin olive oil
Freshly ground pepper
2 hard-cooked eggs, coarsely chopped, for garnish
2 ounces serrano ham, thinly sliced and chopped, for garnish

Steps:

  • Using the large holes of a box grater, grate yellow and orange tomatoes, starting on the trimmed side, into a large bowl; discard skins. Using the small holes of the box grater, grate cucumber into bowl with tomatoes.
  • Add grape tomatoes, garlic, vinegars, salt, and oil. Season with pepper. Whisk well to combine. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day).
  • Divide chilled gazpacho among 4 bowls. Top each with eggs and ham just before serving.

YELLOW TOMATO GAZPACHO WITH GOAT CHEESE CROUTONS



Yellow Tomato Gazpacho with Goat Cheese Croutons image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 clove garlic
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
1 bunch scallions (about 6), trimmed, white part only, chopped
1/4 cup extra virgin olive oil
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
Juice of 1 lemon
1/4 cup Champagne vinegar
12-inch piece baguette
Salt
3 ounces fresh goat-cheese log
1 cup cooked fresh yellow corn kernels (1 ear of corn)

Steps:

  • Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
  • Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
  • Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

QUICK CLASSIC GAZPACHO



Quick Classic Gazpacho image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Yield 6

Number Of Ingredients 11

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

  • Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

YELLOW TOMATO GAZPACHO



Yellow Tomato Gazpacho image

A cold creamy soup made with yellow tomato gazpacho with cucumber, sweet onion and white grape juice. Topped with a garnish of chopped red tomatoes, jalapeno and fresh mint.

Provided by Steve Cylka

Number Of Ingredients 11

6 medium size yellow tomatoes
1 english cucumber (, peeled)
1/2 sweet onion
1 yellow pepper (, cored and seeded)
1 garlic clove
1/2 cup white grape juice
2 tbsp white wine vinegar
1 jalapeno (, seeded and minced)
salt and pepper
6 grape tomatoes (, minced)
fresh mint for garnish

Steps:

  • Put the yellow tomatoes, cucumber, onion, yellow pepper, garlic, white grape juice and white wine vinegar in a blender and process them until very smooth and creamy. Add salt and pepper to taste.
  • Chill in the fridge until ready to serve.
  • When serving, garnish with minced grape tomatoes, jalapeno and fresh mint.

CHILL OUT, SPANISH STYLE: YELLOW TOMATO GAZPACHO, TOASTED ALMOND BREADCRUMBS, TUNA SALAD STUFFED PIQUILLOS OR PLUM TOMATOES



Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes image

Make this meal when the weather forecast is HOT, because the meal is not.

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 23

Salt
8 ripe yellow tomatoes
Two 1/2-inch-thick slices stale white or peasant bread, crusts trimmed
2 ribs celery with leafy tops, coarsely chopped
1 to 2 cloves garlic, grated or made into a paste
1 small red onion, grated on the large holes of a box grater
1 serrano chile pepper, seeded and chopped
1/2 seedless cucumber, peeled and chopped
Small handful fresh cilantro
Juice of 1 lime
EVOO (1 to 1 1/2 tablespoons)
Freshly ground pepper
3 cups torn stale white or peasant bread
A couple handfuls salted oil-roasted Marcona almonds
Two 6 to 7-ounce tins or jars good-quality sustainable tuna
1 cup large Spanish olives with pimiento, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
2 to 3 ribs celery from the heart, chopped with leafy tops
1 small red onion, finely chopped
Juice of 1 lemon
EVOO
Freshly ground pepper
12 piquillo peppers, drained, or 8 small plum tomatoes, hollowed out, or a combination of peppers and tomatoes

Steps:

  • Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.

GRILLED YELLOW GAZPACHO



Grilled Yellow Gazpacho image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/4 pounds ripe yellow tomatoes
1 large yellow pepper, halved and seeded
1 small clove garlic
1 small shallot, halved
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 English cucumber, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup torn fresh basil leaves

Steps:

  • Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated.
  • Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.

YELLOW GAZPACHO



Yellow Gazpacho image

Categories     Soup/Stew     Blender     Tomato     Vegetable     Cocktail Party     Picnic     Vegetarian     Backyard BBQ     Summer     Vegan     Party     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 navel orange
4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 (3/4-pound) cucumber, peeled and coarsely chopped
1 medium onion, chopped
1 garlic clove, chopped
3/4 cup olive oil
1/4 cup Sherry vinegar
1/4 teaspoon hot sauce such as Tabasco, or to taste
Garnish:
diced cucumber; diced yellow bell pepper; chopped fresh chives

Steps:

  • Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
  • Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.

YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO



Yellow Tomato Gazpacho with Cilantro Oil and Avocado image

Categories     Soup/Stew     Tomato     No-Cook     Summer     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 3/4 pounds yellow tomatoes, halved
1 cup chopped seeded peeled cucumber
1 cup chopped yellow bell pepper
1/2 cup finely chopped onion
1/2 cup orange juice
3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar or white wine vinegar
2 garlic cloves, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
Cilantro Oil
1 avocado, peeled, pitted, chopped

Steps:

  • Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
  • Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.
  • Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.

YELLOW TOMATO AND PEACH GAZPACHO



Yellow Tomato and Peach Gazpacho image

The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.

Provided by Sarah Copeland

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 10

4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
2 cloves garlic, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1/2 English cucumber, peeled and finely chopped
1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion
1 ripe peach, seeded and finely diced
Extra-virgin olive oil, for drizzling

Steps:

  • In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
  • Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
  • Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

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YELLOW TOMATO GAZPACHO RECIPE - PUREWOW
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2019-05-28 Gazpacho. 4 large, firm, ripe orange or yellow tomatoes, coarsely chopped. 6 basil leaves, plus a handful of small basil, lemon basil or opal basil …
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  • Make the Gazpacho: Combine the tomatoes, basil and garlic in a large bowl; season with salt. Cover and refrigerate for 30 minutes. Chill the individual serving bowls.
  • Remove the basil from the chilled tomato mixture and discard. Transfer the mixture to a blender or use an immersion blender to process until frothy and smooth, 2 to 3 minutes.
  • Ladle the soup into the chilled bowls and mound a bit of the cucumber, heirloom tomatoes, onion (if using), bell pepper and peaches in the center. Top with small basil leaves, chervil (if using) and the croutons. Drizzle with olive oil and season with salt and pepper. Serve cold or at room temperature.


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From paces-west.com


GOLDEN GAZPACHO WITH YELLOW TOMATOES - U ROCK GIRL
2020-07-12 3. Place the roasted pepper and half the tomatoes in a blender; and onion and oil and puree until smooth. Transfer to a large metal bowl. 4. Puree the remaining tomatoes with mango until smooth and add to the bowl; stir to combine. 5. Refrigerate the gazpacho until chilled, at least 2 hours. Season with salt and pepper. Serve garnished with ...
From urockgirl.com


YELLOW HEIRLOOM TOMATO GAZPACHO - GRAB A PLATE
2018-06-18 1/4 teaspoon ground black pepper, more to taste. 1 basil leaf, torn, plus extra basil leaves for garnish. Instructions. Blend half the vegetables, olive oil, vinegar and salt and pepper. Add the remaining ingredients and continue blending. Strain the mixture through a sieve. Discard the solid pieces.
From azgrabaplate.com


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