Yellow Gazpacho

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 126.0
  • Total Fat: 2.5 g
  • Cholesterol: 4.3 mg
  • Sodium: 239.5 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Yellow Gazpacho calories by ingredient


Introduction

I'm not usually a fan of gazpacho, because the blended kind sometimes looks decidedly khaki. This one is a colorful exception, with clear, bright tastes. I think peppers are vastly improved when peeled, so use a vegetable peeler before coring. I'm not usually a fan of gazpacho, because the blended kind sometimes looks decidedly khaki. This one is a colorful exception, with clear, bright tastes. I think peppers are vastly improved when peeled, so use a vegetable peeler before coring.
Number of Servings: 5

Ingredients

    4 yellow or orange bell peppers
    1 basket yellow cherry tomatoes, halved
    2 garlic cloves, crushed with salt
    3 cups chicken or vegetable stock
    1 mini cucumber, halved lengthwise and seeded
    6 radishes
    4 scallions, sliced
    4 red cherry tomatoes, quarterred
    a few sprigs of parsley, chopped
    a handful of chives, snipped(optional)
    small sprigs of mint or basil
    salt and cracked pepper

Directions

Peel and core the peppers with a veggie peeler and chop the flesh into a blender. Add the yellow tomatoes and garlic and blend to a puree. Add the stock and 1 cup crushed ice and blend again. Add salt and pepper, then chill untill very cold. Using a mandoline or very sharp knife, slice the cucumber and radishes paper-thin.

Pour the puree into a glass soup tureen or seperate bowls or glasses, adding extra ice if preferred. Top with cucumbers, radishes, scallions, and cherry red tomatoes. Serve, sprinkled with the herbs. And with salt and pepper to taste.

Number of Servings: 5

Recipe submitted by SparkPeople user MICHELLEOLY7.