What is Gazpacho? It’s a soup served cold. As a chilled soup, it is popular throughout Spain, particularly during the hot months of summer. Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle. Today most of us use a blender or food processor rather than the laborious method of the past. Gazpacho is often called by another name – liquid salad (while more descriptive, it is not nearly as appetizing a name). A Spanish refrain says, De gazpacho no hay empacho – which is to say You can never get too much of a good thing or too much Gazpacho.
If this recipe seems familiar; it was one of the recipes from Traveling Dinner Party – Part 3 – Soup Course. While we are hitting triple digit temperatures, I thought a nice chilled soup would be great. Served with bread sticks or assorted breads with sweet butter, it’s light and refreshing for lunch or supper.
Yellow Tomato Gazpacho
6 medium size yellow tomatoes (heirloom tomatoes are great)
1 English cucumber, peeled
1/2 sweet onion
1 yellow pepper, cored and seeded
1 garlic clove
1/2 cup white grape juice
2 tbsp white wine vinegar
1 jalapeno, seeded and minced
salt and pepper
6 grape tomatoes, minced
1 tablespoon coarse salt (optional)
2 tablespoons chopped fresh parsley (optional)
Peel yellow tomatoes and cucumbers, set aside. (If desired, create roses or adornments from the peel, or discard)
Chop onion, core yellow pepper, and peel garlic, set aside.
Put the yellow tomatoes, cucumber, onion, yellow pepper, garlic, white grape juice and white wine vinegar in a blender and process until very smooth and creamy. Add salt and pepper to taste.
Chill in the fridge until ready to serve, at least 2 hours or overnight.
While gazpacho chills, seed and chop jalapeno pepper
When serving, garnish with minced grape tomatoes, jalapeno and chopped parsley.
Can be served in small bowls or juice/shot glasses. If serving in shot glasses, mix salt and finely chopped parsley. Moisten rim of shot glass, dip in salted parsley, then fill with Gazpacho.