Costa Del Sol Gazpacho Recipes

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COSTA DEL SOL GAZPACHO



Costa Del Sol Gazpacho image

This recipe is from a small taberna located along the promenade in Costabella, Spain. Time does not include the chilling time needed.

Provided by Member 610488

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs yellow tomatoes, cored and quartered
1 small yellow onion, diced
1 medium yellow squash, halved lengthwise and thickly sliced
1 yellow bell pepper, deseeded and chopped into chunks
1 garlic clove, minced
1/2 cup carrot juice
3 tablespoons sherry wine vinegar
2 tablespoons olive oil
salt
1 medium avocado
1 small tomatoes

Steps:

  • In a food processor or blender, working in batches, combine the yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. Pulse until finely pureed.
  • Season with salt.
  • Refrigerate until well chilled, minimum of two hours.
  • At serving time, halve, pit and dice the avocado. Core and dice the red tomato.
  • Serve soup in chilled bowls topped with avocado and tomato.

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