Golden Gazpacho
A delicious chilled soup with golden tomatoes, peppers, cucumbers and creamy avocado that comes together in minutes!
Equipment
- High speed blender
Ingredients
- 2 pounds ripe yellow tomatoes, roughly chopped
- 1 yellow or green cucumber, peeled and seeded, roughly chopped
- 1 golden bell pepper, ribs removed, seeded and roughly chopped
- ¼ cup chopped yellow onion
- 1 clove garlic
- 1 small ripe avocado, chopped
- ½ cup fresh Italian parsley, chopped
- ¼ cup fresh mint, chopped
- 2-3 tablespoons good-quality sherry vinegar
- 2 tablespoons fresh lemon juice
- Sea salt, to taste
- ½ cup good-quality extra virgin olive oil
- Chopped yellow tomato, avocado and fresh herbs, for garnish
- Good-quality extra virgin olive oil, for drizzling
Instructions
- Add the vegetables, avocado, herbs, sherry vinegar and lemon juice to the blender and puree until smooth. Season to taste with salt.
- With the blender on low speed, gradually add the olive oil until incorporated. Check the seasoning again, adding more vinegar or salt, if desired.
- Pour the gazpacho into a large glass container (I use a 2-quart Mason jar) and refrigerate until very cold.
- Serve the golden gazpacho in chilled bowls and garnish with additional chopped tomato, avocado, herbs and a drizzle of olive oil.
Notes
Tips for Success:
- Make sure your tomatoes and avocado are very ripe to get the best flavor.
- Be sure to use a high-quality sherry vinegar and extra virgin olive oil, Spanish varieties if possible!
- The gazpacho develops its best flavor after a day or two of refrigeration, so plan ahead!
- The gazpacho will keep well under refrigeration for up to a week.
Suggested Wine Pairing:
- Rueda Nisia Las Suertes Verdejo, Old Vines 2018
Servings: 4