Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Lara McGraw
First published in Wish September 2004
Roasting | Tomatoes | Vegetarian | Soups | All categories...
food
Golden Gazpacho
This twist on the classic Italian soup is great all summer—refreshing even on the hottest days. Tomatoes of any colour work in this recipe.
Ingredients (Makes 8 servings)
| 2 | cloves garlic peeled |
| 2 | whole yellow tomatoes, blanched, peeled and seeded |
| 1 | large Vildalia onion, pelled and finely sliced |
| 2 | large yellow peppers, finely diced |
| 1/2 cup | lime juice, freshly squeezed |
| 3 tbsps | sherry vinegar |
| 1/2 cup | cup cilantro, finely chopped |
| 2 tbsps | jalapeno peppers, finely chopped |
| 2 tsps | kosher salt |
Instructions
- Preheat oven to 350°F.
- Wrap garlic in aluminum foil and roast until soft, about 20 minutes. Let cool.
- Finely dice tomatoes and place in a large mixing bowl with all their juices.
- Using the back side of a chef’s knife, crush the roasted garlic, making it into a paste. Add to tomatoes.
- Mix in remaining ingredients and season with salt.
- Refrigerate until ready to serve.
- Drizzle with extra virgin olive oil or tangerine oil just before serving.
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