Yellow Gazpacho

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preparation
40
minutes
cooking
40
minutes
Serves 4

Ingredients

2
pounds
yellow beefsteak tomatoes, halved crosswise
1
teaspoon
kosher salt
1
small white onion, peeled and quartered
1
small garlic clove, peeled
2
tablespoons
fresh lemon juice
1
jalapeno, seeded and minced (use 1/2 if milder flavor is desired)
1/4
cup
fresh cilantro leaves
1
small cucumber, diced
1
small orange or red tomato, diced

Directions

  1. Working over a large bowl, squeeze the yellow tomato halves to release the seeds and juices. Reserve the liquid.
  2. Combine the squeezed yellow tomatoes and salt in a food processor or blender and puree until smooth. Transfer to the bowl containing the tomato pulp and juice. Add the onion, garlic, and lemon juice to the food processor or blender and puree until smooth.
  3. Strain the onion liquid into the bowl containing the tomatoes. Add the jalapeño and mix well. Refrigerate until ready to serve.
  4. Serve the gazpacho chilled, garnished with the cilantro, cucumber, and diced tomato.
Kay Chun
July 2002

Nutritional Information

  • Per Serving
  • Calories 54
  • Calcium 39 mg
  • Carbohydrate 11 g
  • Cholesterol 0 mg
  • Fat 1 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 3 mg
  • Sat Fat 0 g
  • Sodium 638 mg
What does this mean? See Nutrition 101.

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