Golden Gazpacho Recipes

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GOLDEN GAZPACHO



Golden Gazpacho image

Provided by Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 16

2 chopped yellow tomatoes
3 cucumbers, peeled and chopped
1 chopped green pepper
2 chopped yellow peppers
1/2 chopped red onion
1/2 clove garlic
1 ounce vegetable stock
1 1/2 ounces red wine vinegar
Dash hot pepper sauce
1/2 cup tomato-vegetable drink
Salt and freshly ground black pepper
1/4 small jicama, diced
1/4 small red peppers, diced
1/4 small red onion, diced
Chopped chives
1/2 ounce lump crabmeat

Steps:

  • Combine all ingredients in a blender, except the garnish and blend until smooth.
  • Top with garnish.

GOLDEN GAZPACHO



Golden Gazpacho image

A crunchy chilled dish of yellow pear tomatoes, sweet yellow peppers, garlic, and bits of red bell pepper, combined with traditional ingredients like cucumber, onion, and cilantro. Gazpacho is usually a chilled dish made of pureed or processed fruits and vegetables. We prefer to make ours thick and chunky, with plenty of garlic. This brightly colored and flavorful gazpacho is a refreshing side dish with red meat and potatoes. From "Fresh from Dover Canyon"

Provided by Mary Baker

Categories     Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups yellow pear tomatoes, sliced in half
2 yellow bell peppers, seeds removed and diced
1 red bell pepper, seeds removed and diced
1 cucumber, peeled,seeds removed and diced
1 bunch green onion, chopped
3 cloves garlic, finely chopped
1 bunch cilantro, destemmed and finely chopped
1 jalapeno, seeds removed and diced
2/3 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons fresh oregano or 3 tablespoons fresh thyme
salt, to taste
fresh coarse ground black pepper, to taste

Steps:

  • Combine the chopped tomatoes, peppers, cucumbers, onions, garlic, cilantro and jalapeno in a large bowl.
  • In a small bowl, make a vinaigrette by combining the olive oil, white wine vinegar, and herbs.
  • Taste the vinaigrette and add salt and pepper to taste.
  • Toss the gazpacho with the vinaigrette and let it sit for several hours if possible so the garlic can permeate the olive oil and chopped vegetables.
  • Serve chilled.
  • Wine suggestion: A crisp, chilled sauvignon blanc or pinot gris.

GOLDEN GAZPACHO



Golden Gazpacho image

Categories     Soup/Stew     Pepper     Tomato     Vegetable     No-Cook     Low Fat     Summer     Vegan     Self

Yield Makes 4 servings

Number Of Ingredients 12

1 ear fresh corn, shucked and rinsed (or 3/4 cup frozen corn kernels, thawed)
4 yellow tomatoes, seeded and finely diced
1/2 small red onion, minced
1/2 large yellow bell pepper, peeled, seeded and finely diced
1/2 large cucumber, peeled, seeded and finely diced
1/4 cup nonfat chicken (or vegetable) broth
1 tbsp chopped fresh parsley
2 tbsp extra-virgin olive oil
1/4 tsp coarse salt (kosher or sea salt)
1/4 tsp freshly ground black pepper
1/4 cup almonds
Fresh parsley sprigs

Steps:

  • Cut kernels off cob. (You can eat fresh corn raw; it provides crunchiness.) In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper. Cover and refrigerate 2 hours. Before serving, toast almonds (10 minutes in a 350°F oven). Serve soup cold and garnish with almonds and parsley.

GOLDEN STATE GAZPACHO



Golden State Gazpacho image

Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 3h15m

Yield 6

Number Of Ingredients 17

2 small ripe yellow peaches, peeled and cubed
1 cup sliced peeled English cucumber
¼ cup chopped yellow onion
1 clove garlic
½ cup chopped orange bell pepper
2 pints Sungold cherry tomatoes
1 cup red cherry tomatoes
2 teaspoons kosher salt, or more to taste
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
2 tablespoons white wine vinegar
1 lime, juiced, or to taste
3 tablespoons extra-virgin olive oil
1 cup cold water, or to taste
½ cup crumbled feta cheese, or to taste
½ cup diced peach, or to taste
6 leaves fresh basil, thinly sliced, or more to taste

Steps:

  • Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.
  • Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.
  • Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 10.7 g, Cholesterol 11.1 mg, Fat 9.9 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 794.5 mg, Sugar 2.5 g

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