Impromptu: Yellow Gazpacho

by admin on September 16, 2008 · 4 comments

DSC_1528 by you.

On Sunday, it was one of those stifling, hot days — 98, hazy and humid — when D.C. felt like a beach town without the ocean. It made me shift from enjoying the beginning of fall back to tolerating the hot, tired summer.

Earlier in the day, I had picked up some fresh vegetables at the farmers market. Since I didn’t want to cook, I decided to make gazpacho. A little chopping and food processing is all it would take — quick, easy, cooling and refreshing.

Here’s how I made it:

I soaked a couple of pieces of wheat baguette (no crust) in a cup of water for a few minutes.

DSC_1475 by you.

Meanwhile, I roughly chopped and trimmed a pound and a half of yellow tomatoes.

DSC_1486 by you.

Next, I peeled and chopped half a large English cucumber.

DSC_1489 by you.

Then, I chopped half a large red bell peppper.

DSC_1490 by you.

I wanted to add garlic, but didn’t want it to dominate the gazpacho. So I did something I’d seen Daniel Bouloud do to mellow garlic for aioli.

I peeled two cloves of garlic,

DSC_1492 by you.

put them in a small saucepan and added just enough water to cover them.

DSC_1498 by you.

I brought the water to a simmer, then poured off the water, leaving the garlic behind. I added more water and repeated that process two more times. I put the tamed garlic in the food processor along with the chopped vegetables and a couple of glugs of red wine vinegar.

DSC_1503 by you.

I seasoned it all with salt and freshly ground black pepper.

DSC_1507 by you.

I added the soaking bread (and half the water) to the processor,

DSC_1509 by you.

and pureed until smooth.

DSC_1513 by you.

As the gazpacho was processing I drizzled in a couple of glugs of extra virgin olive oil.

DSC_1519 by you.

The great thing about gazpacho is how hard it is to get wrong. Just taste it and add more salt, pepper, vinegar, olive oil or water to change its taste and consistency at the end.

DSC_1520 by you.

It tastes best after at least an hour in the refrigerator as it chills and all of the flavors blend and intensify. This one had a beautiful yellow color from the yellow tomatoes, and a subtle, round sweet garlic flavor.

Recipe: Yellow Gazpacho (Cookthink)

{ 2 comments… read them below or add one }

dan September 17, 2008 at 11:17 am

Out of curiousity, what type of camera do you use?

Hillary September 17, 2008 at 12:10 pm

Beautiful tomatoes. I love how the gazpacho takes on that yellow color despite the other veggies!

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: