Gazpacho Blond
Submitted by teresajean
Gazpacho blond: golden version of the classic cold soup made with yellow tomatoes, yellow bell peppers, and champagne vinegar. Stunning chilled summer starter with red tomato and black olive garnish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minStandard gazpacho is red. This one is sunshine yellow. Built entirely from yellow tomatoes and yellow bell peppers, the soup glows in the bowl while delivering the same chilled, tangy refreshment as its red sibling. The optional garnish of diced red tomato and black olives in the center makes for a stunning visual contrast.
Yellow tomatoes are lower in acid than red varieties, which gives this gazpacho a sweeter, milder flavor profile. Champagne vinegar (not sherry vinegar like classic Spanish gazpacho) keeps the acid notes delicate and floral, matching the gentler character of the yellow produce.
Boiling the garlic for five minutes before pureeing is the chef trick that mellows its bite into something almost sweet. Raw garlic in cold soup can hijack the whole bowl, but pre-cooked garlic adds depth without aggression.
The diced yellow squash and crisp white-bread croutons are textural counterpoints to the smooth puree. Soft squash, crunchy bread, silky soup. Three textures in every bite.
Chef Tips
- Use the ripest yellow tomatoes you can find. Off-season versions taste like nothing.
- Peel the yellow peppers using a vegetable peeler before pureeing for the silkiest texture.
- Chill bowls in the freezer for 30 minutes before serving for maximum cold impact.
- Strain the puree through a fine sieve if you want a restaurant-smooth consistency.
Variations
- Float a few cubes of frozen tomato water on top for a fancier presentation.
- Swap olive oil for a basil-infused oil for an herbed finish.
- Top with crumbled goat cheese or burrata for a richer first course.
Ingredients
Directions
In a food processor combine the garlic, yellow tomatoes and bell peppers.
Purée and thin with olive oil, vinegar to taste and some water if too thick.
Season well to taste with salt and pepper.=7F Seed the squash and cut into ¼ inch dice.
Cut the bread into ½-inch dice, drizzle with olive oil, salt and pepper and bake in a 400℉ (200℃) oven for about 10 minutes or until somewhat crisp and brown.
Ladle soup into chilled soup bowls; garnish with squash and croutons and center some red tomatoes and black olives in middle of each portion if you like.
Comments