Golden Gazpacho
This golden gazpacho is cool and silky with a hint of spice—perfect for hot days and easy lunches.
Foto: Once Upon a ChefBahan-bahan
- 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)
- Grated hard-boiled egg
- Bits of ham or prosciutto
- Crabmeat
- Minced Melon
- Croutons
Langkah-langkah
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.
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