Green Gold Gazpacho

By • June 8, 2010 6 Comments



Author Notes: Gazpacho is one of my summer favorites, so I knew I was going to make one for the cucumber theme. I decided to veer off the traditional path mostly because Seymour, our 9 foot tall man eating yellow pear tomato plant, is producing approximately infinity tomatos per day, so since I am not using traditional red tomatoes I am also changing up the herbs ... the result is (was - it's gone now :-) delicious!aargersi

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Serves 1 big bowl for greedy gazpacho eaters

  • 1 cup chopped yellow pear (or other yellow) tomatos
  • 1 cup chopped pickling cucumbers (I like these because the skins are thin and tasty - don't peel them!)
  • 1 cup vegetable broth
  • 4 large basil leaves - torn
  • 1 teaspoon roughly chopped tarragon
  • 4 scallions - green and pale green parts - rough chopped
  • 1/2 teaspoon honey
  • juice from 1 lemon
  • salt and pepper to taste
  1. Put all of the ingredients in a processor and pulse to a soupy but not too smooth texture - you want some crunch and veggie tidbits in there. Taste and adjust salt and pepper.
  2. Chill if you are patient. Or just eat it all up. If you have a dollop of yogurt or sour cream it would be good in there - I didn't and ate it as is quite happily!

More Great Recipes: Vegetables|Soups|Gazpacho