GRILLED YELLOW GAZPACHO
Provided by Trisha Yearwood
Categories main-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated.
- Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.
"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.
GOLDEN GAZPACHO
Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
- At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.
Nutrition Facts : Calories 215 g, Fat 15 g, Fiber 7 g, Protein 5 g
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
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 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.
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
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.
GAZPACHO
This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.
Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
More about "yellow gazpacho recipes"
YELLOW TOMATO GAZPACHO RECIPE - PUREWOW
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.
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Servings 6Calories 161 per servingTotal Time 1 hr 15 mins
- Add cucumber, garlic, vinegar, salt, 3 tablespoons oil, and 1 tablespoon lemon juice to blender; process on high until very smooth, 1 to 2 minutes.
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Reviews 1Category SoupCuisine AmericanTotal Time 30 mins
- If your miso is thick and pasty, loosen it first by mixing it, in the bowl, with 1 tablespoon of hot tap water (not boiling, just hot to the touch).
- Add all of the liquids, plus the salt, shallots, lemon zest, and herbs (and the miso, if you skipped the step abovto the mixing bowl and mix well.
- Dump in the vegetables and fold to mix well with the marinade. Let rest for 15 minutes, if possible.
YELLOW TOMATO GAZPACHO RECIPE - THE LITTLE FERRARO …
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4.9/5 (8)Total Time 1 hrCategory AppetizerCalories 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.
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