INGREDIENTS
- 8 yellow tomatoes, approximately 900 grams
- 1 1/4 cups of diced seeded and peeled cucumber
- 1/2 cup of diced red onion
- 1 sweet yellow pepper, chopped
- 1 clove of minced garlic
- 1/3 cup of white wine
- 3 tablespoons of extra-virgin olive oil
- 2 tablespoons of white wine vinegar or unseasoned rice vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of hot pepper sauce (optional)
PREPARATION
- Halve tomatoes crosswise and squeeze juice and seeds into a strainer set over a bowl, pressing on the pulp to extract juice. Discard seeds and reserve juice.
- Core and dice the tomatoes.
- Combine 1/4 cup of the diced tomatoes, 1/4 cup of the diced cucumber, and 2 tablespoons of the diced onion. Set aside for use as a garnish. This mixture can be covered and refrigerated for up to 2 days.
- In a blender, blend the remaining tomatoes and reserved juice, remaining cucumber and onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth.
- Cover and refrigerate for 4 hours. This mixture can be refrigerated in an airtight container for up to 2 days before serving.
- Serve the chilled soup topped with the reserved vegetable garnish.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about
104 cal, 2 g pro, 7 g total fat (1 g sat. fat), 8 g carb, 2 g fibre,
0 mg chol, 225 mg sodium. % RDI: 2% calcium, 7% iron,
1% vit A, 85% vit C, 24% folate.
VARIATION
SCARLET GAZPACHO
Substitute red tomatoes for the yellow
tomatoes, and a sweet red pepper for the
sweet yellow pepper
