Yellow Tomato Gazpacho

Yellow Tomato Gazpacho
Staff Writer
Yellow Tomato Gazpacho

Ben Fink

Yellow Tomato Gazpacho

Swing by your local farmers' market to find heirloom varieties of yellow tomatoes in the fall. While you are there, pick up a few extra pounds to core and freeze whole so that you can make this soup throughout the winter. If you can't find yellow tomatoes, red beefsteak tomatoes will work just as well.

Click here to see Getting Schooled in the Art of Mediterranean Cooking.

Ingredients

  • 1/4  Cup  olive oil
  • 3  Pounds  yellow tomatoes, cored
  • Salt and freshly ground black pepper, to taste
  • hothouse cucumber, diced, seeds reserved
  • yellow bell peppers, seeded and diced, scraps reserved
  • stalks celery, peeled and diced, scraps reserved
  • yellow onion, diced, scraps reserved
  • plum tomatoes, peeled, seeded, and diced, scraps reserved
  • jalapeño, seeded and diced
  • Rice-wine vinegar, to taste
  • Juice of 2 limes
  • 1  Tablespoon  chopped cilantro, for garnish

Directions

Preheat the oven to 350 degrees.

Lightly oil the yellow tomatoes. Place the tomatoes on a baking sheet and season with salt and pepper, to taste. Roast the tomatoes in the oven until the skins pop open and the flesh is fairly tender. Let cool to room temperature.

Place the tomatoes, all the reserved vegetable scraps, and the jalapeño in a blender and purée. Press the purée through a fine-meshed sieve. Season with salt, pepper, and vinegar, to taste. Add the lime juice.

In a bowl, combine all of the diced vegetables. Stir the vegetables into the purée or reserve the vegetables and use them to garnish the soup. Refrigerate the soup overnight to allow the flavors to develop. Serve the soup chilled, garnished with the cilantro.

Nutritional Facts

Total Fat
7g
10%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
5g
4%
Protein
2g
4%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
19mg
2%
Fiber, total dietary
1g
4%
Folate, total
51µg
13%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
65mg
9%
Selenium, Se
1µg
2%
Sodium, Na
40mg
3%
Water
163g
6%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.