Yellow And Orange Tomato Gazpacho Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

YELLOW- AND ORANGE-TOMATO GAZPACHO

Yellow and orange tomatoes, shredded on a box grater, give this gazpacho a sunny hue and slightly chunky texture. Chopped egg and serrano ham are two traditional garnishes. Grating the tomatoes by hand gives the gazpacho a chunky consistency that can't be achieved with a food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12



Yellow- and Orange-Tomato Gazpacho image

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.

1 1/4 pounds ripe yellow tomatoes, stem ends trimmed
1 1/4 pounds ripe orange tomatoes, stem ends trimmed
1 four-inch piece English cucumber, peeled and seeded
10 yellow grape tomatoes, quartered
1 garlic clove, minced
2 teaspoons red-wine vinegar
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons coarse salt
5 tablespoons extra-virgin olive oil
Freshly ground pepper
2 hard-cooked eggs, coarsely chopped, for garnish
2 ounces serrano ham, thinly sliced and chopped, for garnish

"CUISINART" YELLOW TOMATO GAZPACHO

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9



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.

2 yellow bell peppers seeded, de-ribbed and coarsely chopped
2 small cucumbers, peeled, seeded, and coarsely chopped
1 yellow onion, peeled, coarsely chopped
2 cloves garlic, peeled and cleaned
2 pounds yellow tomatoes, peeled, seeded, and coarsely chopped
1/4 cup sugar cane vinegar
1/2 cup fruity olive oil
Ice cubes (optional)
Salt and freshly ground pepper, to taste

YELLOW GAZPACHO

Categories     Soup/Stew     Blender     Tomato     Vegetable     Cocktail Party     Picnic     Vegetarian     Backyard BBQ     Summer     Vegan     Party     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11



Yellow Gazpacho image

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.

1 navel orange
4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 (3/4-pound) cucumber, peeled and coarsely chopped
1 medium onion, chopped
1 garlic clove, chopped
3/4 cup olive oil
1/4 cup Sherry vinegar
1/4 teaspoon hot sauce such as Tabasco, or to taste
Garnish:
diced cucumber; diced yellow bell pepper; chopped fresh chives

GAZPACHO

All gazpacho is good, but starting with the sweetest, most flavorful tomatoes you can find will make this one great. As you blend and strain the soup, taste it constantly, adjusting the salt and vinegar incrementally. Inch by inch, push the flavors to the edge: the soup should taste seasoned but not salty, tangy but not sour. While it chills, make the croutons and basil oil, which will give the smooth soup delightful contrasts in both texture and color.

Provided by Samin Nosrat

Categories     soups and stews

Time 45m

Yield 6 servings

Number Of Ingredients 16



Gazpacho image

Steps:

  • Cut half the onion, 2 of the cucumbers, 3/4 of the bell pepper and the jalapeño into 1-inch pieces. Place in the bowl of a food processor or blender jar. Add Sungold tomatoes, garlic, olive oil and 2 teaspoons kosher salt or 1 teaspoon fine sea salt. Blend at high speed until completely smooth. (If necessary, blend in batches, then stir together.)
  • Place a fine-mesh sieve over a large bowl, and strain soup, using a spatula to help press the liquid through; discard the solids.
  • Finely dice remaining onion, cucumber and pepper, and add to soup; stir in vinegar. If desired, add water 1 tablespoon at a time to thin out the soup. Taste, and adjust salt and vinegar as needed. Cover, and chill soup for 45 minutes. (Chill 6 soup bowls now too.)
  • Make the basil oil: Finely chop the basil leaves. Place in a small bowl, and cover with the olive oil. Add the halved cherry tomatoes and a generous pinch of salt. Toss to combine, then taste and adjust salt. Set aside.
  • Make the croutons: Line a plate with paper towels. Set a 10-inch cast-iron pan over medium heat. When the pan is hot, add the olive oil and 1 bread cube. When the cube starts to sizzle, add the remaining cubes, and stir gently to coat evenly in oil. Reduce heat to medium low, and cook for 12 to 15 minutes, stirring regularly, until croutons are golden-brown and crisp. Use a slotted spoon to remove croutons to the plate to drain, and season lightly with salt.
  • To assemble, ladle soup into chilled bowls. Garnish with basil oil and croutons. Serve immediately.

Nutrition Facts : @context http, Calories 575, UnsaturatedFat 42 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 846 milligrams, Sugar 8 grams, TransFat 0 grams

1 small red onion
3 Persian cucumbers, peeled
1 large red bell pepper, seeded, ribs removed
1/2 jalapeño pepper, seeded, ribs removed
2 1/2 pounds Sungold (or other orange) cherry tomatoes (about 3 to 4 pint baskets or 8 1/2 cups), stemmed
1 clove garlic
1/2 cup extra-virgin olive oil
Kosher or fine sea salt
1-2 teaspoons sherry vinegar or red-wine vinegar
16 basil leaves
1/4 cup extra-virgin olive oil
5 ounces Sweet 100 (or other red) cherry tomatoes (about 1/3 pint basket or 1 cup), stemmed and halved
Kosher or sea salt
1/2 cup extra-virgin olive oil
4 slices white bread (crusts removed), diced into 1/2-inch cubes
Kosher or sea salt

YELLOW TOMATO GAZPACHO WITH GOAT CHEESE CROUTONS

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14



Yellow Tomato Gazpacho with Goat Cheese Croutons image

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.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

1 clove garlic
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
1 bunch scallions (about 6), trimmed, white part only, chopped
1/4 cup extra virgin olive oil
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
Juice of 1 lemon
1/4 cup Champagne vinegar
12-inch piece baguette
Salt
3 ounces fresh goat-cheese log
1 cup cooked fresh yellow corn kernels (1 ear of corn)

YELLOW TOMATO AND PEACH GAZPACHO

The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.

Provided by Sarah Copeland

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 10



Yellow Tomato and Peach Gazpacho image

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.

4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
2 cloves garlic, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1/2 English cucumber, peeled and finely chopped
1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion
1 ripe peach, seeded and finely diced
Extra-virgin olive oil, for drizzling

YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO

Categories     Soup/Stew     Tomato     No-Cook     Summer     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11



Yellow Tomato Gazpacho with Cilantro Oil and Avocado image

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.

1 3/4 pounds yellow tomatoes, halved
1 cup chopped seeded peeled cucumber
1 cup chopped yellow bell pepper
1/2 cup finely chopped onion
1/2 cup orange juice
3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar or white wine vinegar
2 garlic cloves, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
Cilantro Oil
1 avocado, peeled, pitted, chopped

More about "yellow and orange tomato gazpacho recipes"

YELLOW TOMATO GAZPACHO RECIPE - PUREWOW
May 28, 2019 Make the Gazpacho: Combine the tomatoes, basil and garlic in a large bowl; season with salt. Cover and refrigerate for 30 minutes. Chill the …
From purewow.com
Estimated Reading Time 2 mins
  • Make the Croutons: Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to a day in advance; just be sure to cool completely and store in an airtight container.)
  • Make the Gazpacho: Combine the tomatoes, basil and garlic in a large bowl; season with salt. Cover and refrigerate for 30 minutes. Chill the individual serving bowls.
  • Remove the basil from the chilled tomato mixture and discard. Transfer the mixture to a blender or use an immersion blender to process until frothy and smooth, 2 to 3 minutes.
  • Ladle the soup into the chilled bowls and mound a bit of the cucumber, heirloom tomatoes, onion (if using), bell pepper and peaches in the center. Top with small basil leaves, chervil (if using) and the croutons. Drizzle with olive oil and season with salt and pepper. Serve cold or at room temperature.
yellow-tomato-gazpacho-recipe-purewow image


10-MINUTE TOMATO GAZPACHO RECIPE - THE MEDITERRANEAN …
Jun 7, 2021 In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked …
From themediterraneandish.com
5/5 (12)
Total Time 10 mins
Category Appetizer, Lunch, Soup
Calories 75 per serving
  • Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
  • Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
  • In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
  • Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
10-minute-tomato-gazpacho-recipe-the-mediterranean image


YELLOW TOMATO GAZPACHO RECIPE - THE LITTLE FERRARO …
Jul 17, 2019 1 large yellow bell pepper seeds and ribs removed 2 garlic cloves 1 small jalapeno chopped and seeded (optional) 1/4 cup Olive oil + more for …
From littleferrarokitchen.com
4.8/5 (5)
Total Time 1 hr
Category Appetizer
Calories 316 per serving
  • 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.
yellow-tomato-gazpacho-recipe-the-little-ferraro image


YELLOW TOMATO GAZPACHO - FARM FLAVOR RECIPE
1 ¾ pounds yellow beefsteak or vine tomatoes, halved; 1 cup fresh cucumber, peeled, seeded and chopped; 1 cup yellow bell pepper, chopped; ½ cup yellow onion, chopped; ½ cup fresh orange juice; 3 tablespoons extra-virgin olive oil; …
From farmflavor.com
yellow-tomato-gazpacho-farm-flavor image


AUTHENTIC GAZPACHO RECIPE - GIMME SOME OVEN
Jun 15, 2020 To make homemade gazpacho soup, simply: Puree the soup: Combine all of your gazpacho ingredients in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency. (I …
From gimmesomeoven.com
authentic-gazpacho-recipe-gimme-some-oven image


YELLOW TOMATO GAZPACHO RECIPE - MAMA LIKES TO COOK
1) Add about half of the yellow tomatoes, yellow pepper, garlic and corn to blender and blend, so that it becomes smooth. Pour into soup pot. Repeat with remaining half. 2) Set the pot to medium heat and stir in maple syrup and …
From mamalikestocook.com
yellow-tomato-gazpacho-recipe-mama-likes-to-cook image


EASY TOMATO GAZPACHO RECIPE | LIVE EAT LEARN
Sep 1, 2022 An easy, light soup made with tomatoes, cucumber, pepper, and onion – served cold! Ingredients 2 lb roma tomatoes about 4 tomatoes, 900 g ½ large seedless cucumber 1 red bell pepper ½ cup chopped red onion 2 cloves …
From liveeatlearn.com
easy-tomato-gazpacho-recipe-live-eat-learn image


YELLOW TOMATO GAZPACHO · MY THREE SEASONS
Jun 8, 2021 Instructions. Blanch and peel tomatoes (optional): Heat a large pot of water to a boil. Use a pairing knife to score an ‘x’ on the bottom of each tomato. Place ice and cold water …
From mythreeseasons.com


HEALTHY GAZPACHO RECIPES | EATINGWELL
Easy Tomato Gazpacho. 2. Many gazpacho recipes are thickened with bread, but this easy gazpacho recipe uses just vegetables, making it a gluten-free refresher for a hot summer …
From eatingwell.com


YELLOW TOMATO GAZPACHO RECIPE | EPICURIOUS
Jan 24, 2012 Place half the yellow tomatoes, coarsely chopped cucumber, jalapeño, cilantro sprigs, garlic, vinegar, and olive oil in a blender with 1 1/2 teaspoons salt and some pepper. …
From epicurious.com


CHOOSE A GOURMET GAZPACHO RECIPE - FOOD & WINE
Dec 23, 2022 Pour the gazpacho into a bowl and season the soup to taste with salt and pepper and additional vinegar and olive oil. At this point, you can refrigerate it overnight. Serve it on its …
From foodandwine.com


TOMATO GAZPACHO | GAZPACHO RECIPE | GORDON RAMSAY RESTAURANTS
2 yellow peppers, deseeded and chopped; 1 bunch of basil; 3 cloves of garlic; 1 bay leaf; 1 sprig of thyme; 2–2½ tbsp sherry vinegar, to taste; 2–2½ tbsp olive oil; Salt and pepper, to season …
From gordonramsayrestaurants.com


YELLOW TOMATO GAZPACHO | WILLIAMS SONOMA
Dec 29, 2022 Directions: In a blender, combine half each of the tomatoes, bread cubes, cucumbers, bell pepper, onion, garlic, vinegar, lemon juice and 1 tsp. salt. Turn the blender on …
From williams-sonoma.com


Related Search