Yellow Gazpacho (Spain)

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Yellow Gazpacho

 

8-10 yellow tomatoes, washed, stem cut away, and cut

in large pieces

2-3 cucumbers, peeled and cut in large pieces

1 small green bell pepper, seeded, stem removed, cut

into pieces

1 small red bell pepper, seeded, stem removed, cut

into pieces

1/2 red onion, peeled and cut into pieces

1/4 cup white balsamic vinegar

2-4 large garlic cloves

1 Tbl. salt

4 Tbl. olive oil, plus more for serving

1 cup loosely packed basil leaves plus a few more

basil leaves for serving

Salt and fresh ground black pepper to taste

 

 

Put garlic and salt in food processor and process

until garlic is finely chopped, about 1 minute. Add

tomatoes and process until there are only small chunks

remaining, about 2 minutes. Put tomato mixture into a

non-metal bowl and add vinegar.

 

Put cucumbers, red pepper, green pepper, and onions

into food process and process until finely chopped.

(You can leave it as chunky as you prefer.) Add

vegetable mixture to tomato mixture. Scrape out food

processor bowl, or wipe with paper towel.

Wash basil leaves and shake or spin dry. Put basil in

food processor and process until finely chopped. Add

basil to tomato/vegetable mixture. Stir in olive oil

and season to taste with sea salt and fresh ground

black pepper.

Chill gazpacho for a few hours before serving. To

serve, put in individual bowls and drizzle a small

amount of olive oil over soup. Top with very thinly

sliced basil leaves.