Yellow Tomato Gazpacho with Goat Cheese Croutons
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1clove garlic
- 2pounds yellow tomatoes, peeled, seeded and coarsely chopped
- 1yellow bell pepper, cored, seeded and coarsely chopped
- 1cucumber, peeled, seeded and coarsely chopped
- 1bunch scallions (about 6), trimmed, white part only, chopped
- ¼cup extra virgin olive oil
- ¼teaspoon ground cumin
- 1tablespoon mayonnaise
- Juice of 1 lemon
- ¼cup Champagne vinegar
- 12-inch piece baguette
- Salt
- 3ounces fresh goat-cheese log
- 1cup cooked fresh yellow corn kernels (1 ear of corn)
Nutritional analysis per serving (6 servings)
216 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 6 grams protein; 759 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
- Step 2
Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
- Step 3
Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.
Private Notes
Comments
There were no large yellow tomatoes at the store, so I used the tiny yellow ones. Did not bother with transferring to a blender and found the texture straight out of the food processor to be very pleasant. Could not find Champagne vinegar, so substituted apple cider vinegar. My guests loved it, even my Spanish friend who, however, declared if it wasn't red, it couldn't be called gazpacho. We re-named it "NOT-pacho" accordingly.
Love this recipe almost more than the red gazpacho. I found it important to do the blender step otherwise the soup was too grainy. I substituted Asturi brand Bruschettini (small bruschetta toasts) in lieu of using a baguette to save time and left out the corn. For the bread used in the Yellow Gazpacho I substituted a small Rustic Italian Boule.
I made this with fresh heirloom tomatoes for a dinner party, and people lost their minds for it! It was really flavorful and the hit of the night. I have a standard Cuisinart food processor, and the mixture didn't even come close to fitting. Go straight to the blender and save yourself the trouble of washing the food processor!
There were no large yellow tomatoes at the store, so I used the tiny yellow ones. Did not bother with transferring to a blender and found the texture straight out of the food processor to be very pleasant. Could not find Champagne vinegar, so substituted apple cider vinegar. My guests loved it, even my Spanish friend who, however, declared if it wasn't red, it couldn't be called gazpacho. We re-named it "NOT-pacho" accordingly.
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