it's not too late for gazpacho

By • October 12, 2009 1 Comments

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Author Notes: Despite the early frost this past weekend, there is an amazing farmer at my farmer's market upstate who still has delicious heirloom tomatoes. I wanted to make a yellow gazpacho and asked him to recommend a mixture that would work well. He gave me a beautiful selection of yellow and orange tomatoes that had the perfect balance of acidity, meatiness, and juice so that my soup was almost creamy, and the same color as the orange leaves falling from the trees. I use much less onion and garlic in this soup than most recipies call for because I find their flavors overwhelming, but you can just add more if you like more. sweet enough


Serves 2

  • 3 - 4 medium size heirloom tomatoes, preferably yellow, peeled and chopped
  • 1 cucumber, peeled, seeded, and chopped plus about 1/4 of another cucumber for garnish
  • 1/2 orange or yellow pepper, peeled and chopped
  • 1/2 red pepper, peeled and chopped
  • 1/2 red onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1 tablespoon white wine vinegar
  • 3 tablespoons good quality extra virgin olive oil
  • 1 scant tablespoons honey
  • juice of half a lemon
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt, or more to taste
  • 1 tablespoon fresh tarragon leaves
  • 1 teaspoon fresh thyme leaves
  • optional about 8 cherry tomatoes for garnish, preferably orange or yellow, sliced in quarters
  1. place the chopped vegetables, liquid, honey, salt, cayenne, thyme leaves and half the tarragon leaves into a blender. Work in batches starting the blender speed on low and then increasing to high as the mixture starts to combine. blend each batch until smooth. taste for seasoning, add more salt or lemon if necessary.
  2. ladle soup into bowls. Sprinkle the chopped cucumber, sliced cherry tomatoes, and remaining tarragon leaves on top of each bowl and think of summer.

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