Golden Gazpacho
Ingredients
- 3/4 cup yellow bell pepper
- 1/4 cup sweet onion
- 1/2 cup cucumber
- 1 pound yellow tomatoes
- 1 cup white beans
- 1 tablespoon sherry vinegar
- 1.5 tablespoons olive oil
- 1 clove garlic
- salt & pepper
Instructions
- Cut bell pepper and onion in chunks. Peel and seed the cucumber and cut in pieces.
- Transfer tomatoes, bell pepper, onion, cucumber, white beans, and garlic in a blender. Pulse until it reaches a smoothness you will like.
- With the motor running, add olive oil, sherry wine vinegar. Add salt & pepper to taste. (NOTE 1)
- Keep the soup in a container in the fridge for at least 2-3 hours, but preferably overnight. This way all the flavors will marry into one cohesive delightful soup.
- Finish the soup with tomato halves, freshly cracked pepper and a drizzle of olive oil.
Notes
- At this point you can pour the mixture through a strainer or food mill or leave as is. I personally prefer to keep it as is. By straining the soup, you’re straining out all the texture, all the fiber as well.
Nutrition
Calories: 280kcalCarbohydrates: 35gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gSodium: 62mgFiber: 8gSugar: 2g