Golden Gazpacho

By Jennifer Segal

Adapted from Spice: Flavors of the Eastern Mediterranean

This golden gazpacho is cool and silky with a hint of spice—perfect for hot days and easy lunches.

Servings:

Prep Time: 10

Total Time: 10 , plus at least 1 hour to chill

Ingredients

6 cups yellow cherry tomatoes (you'll need about 3 pints)
½ cup fresh bread crumbs or panko
2 tablespoons sherry vinegar or white wine vinegar
6 tablespoons extra-virgin olive oil
¼ teaspoon turmeric
¼ teaspoon curry powder
2½ teaspoons salt
1 cup cold water
6 chives, finely minced
1 red bell pepper seeded, ribs removed, and minced
Freshly ground black pepper, to taste

Other Optional Condiment Suggestions

Grated hard-boiled egg
Bits of ham or prosciutto
Crabmeat
Minced Melon
Croutons

US Customary - Metric

Instructions

Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste.

Notes

Freezing Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving.

Nutrition Information

Per serving (4 servings)Calories: 285kcalCarbohydrates: 21gProtein: 4gFat: 22gSaturated Fat: 3gSodium: 1568mgFiber: 4gSugar: 8g

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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