Golden Gazpacho
Perfect for hot summer days, this silky-smooth gazpacho is heightened with a touch of curry and turmeric.
Ingredients
- 6 cups yellow cherry tomatoes (you'll need about 3 pints)
- ½ cup fresh bread crumbs or panko
- 2 tablespoons white wine vinegar
- 6 tablespoons extra virgin olive oil
- ¼ teaspoon turmeric
- ¼ teaspoon curry powder
- 2½ teaspoons salt
- 1 cup cold water
- 6 chives, finely minced
- 1 red bell pepper, seeded, ribs removed and minced
- Freshly ground black pepper, to taste
Other Optional Condiment Suggestions
- Grated hard-boiled egg
- Bits of ham or prosciutto
- Crabmeat
- Minced Melon
- Croutons
Instructions
- Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
- Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 285
- Fat: 22g
- Saturated fat: 3g
- Carbohydrates: 21g
- Sugar: 8g
- Fiber: 4g
- Protein: 4g
- Sodium: 1568mg
- Cholesterol: 0mg