A vibrant yellow gazpacho with a simple list of ingredients and huge, absolutely delicious peak summer flavor. Use the recipe as a jumping off point for gazpacho of any hue.
Recipe Type:
Soup
Keyword:
yellow gazpacho
Makes: 8servings
Author: Elizabeth Stark
Ingredients
Gazpacho
¼cupminced shallot
1clove garlic, smashed, peeled, and minced
3tablespoonssherry vinegar
Pinchsea salt,plus ½ teaspoon, divided
2 ½poundscored,roughly chopped yellow tomatoes (tomatoes of any color can be substituted)
2cupspeeled,chopped cucumbers (about 3 - 4 small)
1cupseeded,chopped yellow bell pepper (about 1 - 2 peppers)
⅓cupextra virgin olive oil
To Serve
Extra virgin olive oil for drizzling
1/4cupsliced cherry tomatoes
¼cupsliced cucumbers
2tablespoonsminced parsley leaves
Instructions
In a small bowl, combine the shallot, garlic, vinegar, and a pinch of sea salt. Set aside while you prep the remaining ingredients.
In the pitcher of a blender, combine shallot and vinegar mixture, tomatoes, cucumbers, bell pepper, and ½ teaspoon sea salt. If the pitcher is overfilled, blend half the ingredients and then add the rest. Blend until mixture is completely smooth and velvety. With blender on low, drizzle in olive oil very slowly through the pour spout. The oil should be nicely emulsified – don’t rush this step. Taste and add additional vinegar or sea salt as needed.
Chill gazpacho for at least an hour.
Ladle into bowls, drizzle with olive oil, and garnish with sliced tomatoes, cucumbers, and parsley.