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Rhea’s Rundown
brThis soup requires about 25 minutes of hands-on time, and at least 30 more minutes to chill. It’s a flavorful blend of bell pepper, cucumber, onion, olive oil, sherry vinegar, garlic, yellow heirloom tomatoes, water-soaked bread, and a pinch of salt. Yellow tomatoes are less acidic than their red counterparts, and they help lend a velvety smooth flavor/texture. Whole Foods had an entire display for heirloom tomatoes when I went, but I had to pick through to find the yellow ones. Try adding a bit of sugar to cut down on acidity if you’re forced to use red tomatoes. Don’t forget to save any extra baguette for the cucumber gazpacho!
Ingredients – Serves 6
Directions
1. Combine ½ cup water and bread in a small bowl; let stand 5 minutes.
2. Place bell pepper, cucumber, onion, 3 tablespoons oil, vinegar, garlic, and yellow tomato in a blender; process until smooth. Add bread mixture and salt to blender; process 1 minute. Cover and refrigerate at least 30 minutes. Place 1 cup soup in each of 6 bowls. Top evenly with remaining 1 ½ teaspoons oil and red tomatoes.
br“Golden Gazpacho.” Cooking Light: Summer Cookbook. Time Inc. Lifestyle Group. 2014. Print.br
Rhea Torreon
Instagram: whatsupfoodie
Twitter: whatsupfoodie
brThis soup requires about 25 minutes of hands-on time, and at least 30 more minutes to chill. It’s a flavorful blend of bell pepper, cucumber, onion, olive oil, sherry vinegar, garlic, yellow heirloom tomatoes, water-soaked bread, and a pinch of salt. Yellow tomatoes are less acidic than their red counterparts, and they help lend a velvety smooth flavor/texture. Whole Foods had an entire display for heirloom tomatoes when I went, but I had to pick through to find the yellow ones. Try adding a bit of sugar to cut down on acidity if you’re forced to use red tomatoes. Don’t forget to save any extra baguette for the cucumber gazpacho!
Ingredients – Serves 6
- br½ cup water
- br2 ½ ounces French bread baguette, interior crumb only, torn into pieces
- br1 cup coarsely chopped yellow bell pepper
- br1 cup chopped seeded peeled cucumber
- br½ cup chopped sweet onion
- br3 ½ tablespoons extra-virgin olive oil, divided
- br2 tablespoons sherry vinegar
- br1 garlic clove, chopped
- br2 pounds yellow heirloom tomatoes, peeled, cored, seeded, and coarsely chopped
- br3/8 teaspoon kosher salt
- br12 red cherry tomatoes, chopped
Directions
1. Combine ½ cup water and bread in a small bowl; let stand 5 minutes.
2. Place bell pepper, cucumber, onion, 3 tablespoons oil, vinegar, garlic, and yellow tomato in a blender; process until smooth. Add bread mixture and salt to blender; process 1 minute. Cover and refrigerate at least 30 minutes. Place 1 cup soup in each of 6 bowls. Top evenly with remaining 1 ½ teaspoons oil and red tomatoes.
br“Golden Gazpacho.” Cooking Light: Summer Cookbook. Time Inc. Lifestyle Group. 2014. Print.br
Rhea Torreon
Instagram: whatsupfoodie
Twitter: whatsupfoodie
