Yellow Squash And Tomato Gazpacho Recipes

YELLOW SQUASH AND TOMATO GAZPACHO

Steps:

• Simply add water, squash, tomatoes, cucumbers, shallot, garlic, and serrano to a vitamix blender. Puree for 30 seconds first on low and then on high. Add the vinegar and good tbsp of salt. Puree again for a minute. Then while the blender is on drizzle in the olive oil. Stop and check the seasoning. Adjust the salt if need be and or vinegar. You shouldn't need any pepper because of the spiciness from the serrano, raw garlic, and vinegar. I like mine a little thick but if you need to add a little water then do so. The gazpacho should be nice and smooth consistency. Place in the refrigerator to get cold. ( about an hour or two) I think the soup actually gets better the next day but you can use right away
• For the sourdough croutons I simple add 3 tbsp of olive oil and butter into a large pan and place the bread inside pan once the butter has melted. Then cook for 3 minutes on each side or until golden brown. If you want to make it cute like mine you can use a cookie cutter and cut a perfect round crouton out of your slice of bread. Then add your tomatoes, grapes, and kefir cheese to the crouton. Place that in the middle of the bowl and pour the gazpacho around it. Finish with chives, flowers, and olive oil. Serve and enjoy!

GOLDEN GAZPACHO

Steps:

• In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
• At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.

YELLOW- AND ORANGE-TOMATO GAZPACHO

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.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

YELLOW TOMATO AND PEACH GAZPACHO

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.

YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO

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.

SAUTEED YELLOW SQUASH AND TOMATOES

Steps:

• Without peeling, slice squash in 1/2" diagonal slices.
• In medium sized skillet, melt butter or margarine and saute onions until golden.
• Add squash and remaining ingredients, toss to combine.
• cover and cook 10 - 15 minutes over medium heat until tender.