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Tuesday, September 23, 2008

Yellow Gazpacho


Summer garden has been yielding a steady amount of tomatoes this year. We have a few cherry tomatoes, small grape tomatoes, lots of yellow tomatoes, some beefcake meaty tomatoes and quite a few red Roma tomatoes.

I've been eating the sweet sun-gold cherry tomatoes and the grape tomatoes as-is, fresh from the garden. As Ana and D cannot stand raw tomatoes I roasted these for them. I stewed and canned some red Roma and beefcake tomatoes. I've liked the yellow tomatoes we've been growing in our garden the last few years as they seem to have a good flavor. This year, I made yellow gazpacho a few times.


Gazpacho is a chilled tomato soup that needs no cooking. But, since D doesn't like raw tomato flavor much, I ended up pressure cooking the tomatoes for this gazpacho. Simply throw in all the ingredients, pressure cook, then blend well, strain if needed (I didn't), and serve chilled.

yellow tomatoes, or any favorite tomatoes
salt and pepper to taste
celery, yellow or green bell pepper, yellow onion, cucumber (optional), garlic
dried herbs: Thyme, Basil, Oregano, Rosemary, Lavender
a hint of olive oil
optional garnish: chopped chives, croutons, grated Parmesan cheese

  1. For a traditional recipe, simply blend the ingredients, chill and serve
  2. I pressure cooked the ingredients till mushy, blended them and served at a cool room temperature
  3. Garnish with croutons and grated Parmesan cheese if preferred

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