Yellow Tomato Gazpacho Recipes

YELLOW TOMATO GAZPACHO WITH GOAT CHEESE CROUTONS

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.

YELLOW TOMATO GAZPACHO

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.

YELLOW TOMATO GAZPACHO

Steps:

• Arrange a mesh sieve over a medium-sized bowl. Squeeze tomatoes over top of strainer, discarding seeds and reserving juice. Chop tomato flesh.. In a blender, combine tomato flesh, cucumber and bell pepper, and blend until smooth.. Add reserved tomato juice, onion, orange juice, lime juice olive oil, vinegar, garlic and jalapeno, and blend until combined. Season with salt and pepper. Cover and refrigerate for several hours or overnight, if possible.. To serve, ladle into small bowls and top with a dollop of yogurt and a sprinkling of fresh dill.

EASY GAZPACHO RECIPE

Steps:

• Wash and chop vegetables. Add all ingredients to a high-speed blender and blend well till smooth. Test for additional sea salt or seasoning as desired.
• Enjoy thick or for a smoother finish strain through a sieve. Press the soup with a spatula in order to extract as much of the liquid as possible. Refrigerate in an airtight container for a least 2 hours prior to serving. Soup holds well for 7 days.

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- 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.

YELLOW TOMATO GAZPACHO

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.

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!

YELLOW GAZPACHO

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

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.

"CUISINART" YELLOW TOMATO GAZPACHO

Steps:

• In a blender, or a food processor fitted with a metal blade, combine the yellow peppers and cucumbers, puree. Transfer to a large bowl. Add the onion and garlic to the blender or food processor and again puree. Combine with the yellow pepper mixture. Finally, place the yellow tomatoes in the blender or processor and puree to desired consistency; some like the puree smooth, while others prefer it chunky. Mix the tomatoes in with the other vegetables. Stir in the vinegar, the oil and the ice cubes if using. Season to taste with salt and pepper. Cover and chill.