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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Yellow tomatoes bring a touch of sunshine to this delicious chilled soup, which can be made as spicy or as mellow as you like. Ingredients:
1 navel orange |
4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped |
2 large yellow bell peppers, coarsely chopped |
1 (3/4-pound) cucumber, peeled and coarsely chopped |
1 medium onion, chopped |
1 garlic clove, chopped |
3/4 cup olive oil |
1/4 cup sherry vinegar |
1/4 teaspoon hot sauce such as tabasco, or to taste |
diced cucumber; diced yellow bell pepper; chopped fresh chives |
Directions:
1. Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
2. Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.
3. Cooks' note: Gazpacho can be chilled up to 1 day.
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