Chef Bobby Flay
Yellow Tomato Gazpacho
Category
Soup & Stew
Servings
6 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Bobby Flay
Ingredients
-
4 large yellow tomatoes, peeled, seeded and diced
-
1 medium organic Bell Pepper (use red Bell Pepper), seeded and diced
-
1 medium organic Bell Pepper (use green Bell Pepper), seeded and diced
-
2 Jalapeno Peppers, minced
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1/2 cup cilantro, chopped
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1/2 cup organic lime juice, freshly squeezed
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2 cups tomato juice
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2 medium organic cucumbers, peeled, seeded and diced
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3 cloves organic garlic
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6 slices white bread, crusts left on
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Salt and fresh ground black pepper
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Cilantro sprigs for garnish
Garnish
Directions
In a mixing bowl combine the tomatoes, bell peppers, jalapenos, cilantro, lime juice, tomato juice, and half the cucumbers. Set aside.
In a food processor, puree the remaining cucumbers with the garlic and white bread.
Add to the tomato mixture, season with salt and pepper to taste, and refrigerate long enough to chill.
Serve cold, garnish with cilantro springs.
Recipe Note
May be kept for one day, but no longer. Best served within 1 - 2 hours completion.
Filed in:
Cilantro,
Gazpacho,
Jalapeno Peppers,
Organic Bell Pepper,
Organic Bell Peppers,
Organic Cucumbers,
Organic Garlic,
Organic Lime juice,
Organic Limes,
Soup & Stew,
Spanish Cuisine,
Tomato,
Tomatoes,
Yellow Tomato Gazpacho,
Yellow Tomatoes
