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Monday, September 22, 2014,3:21 PM by
D.Sumithra

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YELLOW GAZPACHO

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Bring a large pot of water to a rolling boil. Score an x in the bottom of each tomato and plunge into the boiling water, 2 or 3 at a time, just until the skins start to wrinkle, about 30 seconds.
  • Remove tomatoes with a slotted spoon and peel. Chop coarsely.
  • Peel, seed, and coarsely chop cucumbers, then seed sweet pepper and chop coarsely.
  • Put vegetables in a food processor or blender with lemon juice and olive oil. Process until just blended and still slightly chunky.
  • Pour into a non-reactive bowl and stir in garlic, salt, and pepper. Cover and refrigerate for at least six hours or up to overnight.
  • Taste and adjust seasoning, adding up to ½ teaspoon salt if needed.
  • Serve the soup very cold, accompanied by garnishes.  

INGREDIENTS

  • 1 kg very ripe yellow tomatoes, peeled
  • 3 cucumbers
  • 2 yellow sweet pepper
  • 4 teaspoon lemon juice
  • 2 Tablespoon sesame oil
  • 2 clove garlic, finely chopped

Garnishes

  • 50 grams croutons
  • 30 grams chopped fresh coriander
  • 1 cucumber, peeled, seeded and chopped

8 comments for “Yellow Gazpacho”

  • Posted Thursday, February 16, 2023 at 10:35:13 PM

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