Yes, yes, yes, I know that Gazpacho is typically a hot-weather food that originated in Andalusia, but just about every Texas recipe box includes the family version that uses those wonderful red tomatoes that grow in our summer gardens. This morning, Central Market had some heirloom yellow tomatoes that looked irresistible. So even though we are enjoying a visit from some arctic air, fate had its way with my shopping cart and here we are with some Yellow Gazpacho. Besides, this fits into that January diet, right?
It is hard to get this wonderful soup wrong as long as you use superb tomatoes. The ingredients are pretty much the same in everyone’s recipe – tomatoes, garlic, onions, some spices, and some vinegar. Heirloom tomatoes, although a bit more expensive than other tomatoes, are a good value considering their superior flavor. This soup is so delicious you will forget you are eating something amazingly healthy, so don’t tell anyone. Just enjoy!
⅓ C olive oil
1 serrano pepper, seeds and veins removed
2 lbs yellow heirloom tomatoes
1 yellow bell pepper, stem, seeds, and veins removed
1 seedless cucumber, ends removed and peeled
6 oz sweet onion, chopped
2 garlic cloves, minced
2 T champagne vinegar
2 T olive oil
¼ t ground cumin
sea salt, white pepper
watercress leaves for garnish
- Roughly chop the serrano pepper and process in a food processor with the olive oil until pepper is quite fine. Strain mixture through a fine-meshed sieve and reserve.
- Immerse tomatoes in boiling water for about 15 seconds. Drain briefly and remove skin. Cut out stem and any tough core. Roughly chop and reserve.
- Roughly chop bell pepper and cucumber. Process with onion in a food processor until vegetables are minced. Add garlic, vinegar, oil, and cumin and process until combined.
- Add tomatoes (depending on the size of your food processor, you may have to do this in batches) and process until tomatoes are well chopped and all ingredients are well combined. Taste and add sea salt and freshly ground white pepper as desired.
- Gazpacho may be eaten immediately, but will taste even better if allowed to chill for a few hours.
- To serve, pour into serving bowls. Drizzle serrano-infused olive oil over top and garnish with watercress leaves.