Recipe: yellow tomato gazpacho

This delicious chilled soup is one of Kim Schiffer’s favorite to make while in Granada, Spain.

Gazpacho:

3 pounds ripe yellow tomatoes, seeded

3 Persian Cucumbers, peeled and chopped

1 tsp jalapeño, diced

4 sprigs of cilantro

2 garlic cloves, diced

3 Tbsp sherry vinegar

1/3 cup olive oil

salt and pepper to taste

Garnish:

12 cilantro leaves

4 Tbsp orange bell pepper, diced

3 Tbsp cucumber, diced

2 Tbsp red onion, diced

18 cherry tomatoes, cut in half

good olive oil for drizzling

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Place tomatoes, cucumbers, jalapeño, cilantro sprigs, garlic, vinegar, olive oil, salt and pepper in a blender. Process until smooth. Add a little ice water if it is too thick. Strain and chill.

Combine all of the garnish ingredients in a bowl except cilantro leaves. Set aside.

After the gazpacho is chilled, taste again for salt and pepper, and even more sherry vinegar if desired. Ladle into cups, drizzle with olive oil and garnish with diced vegetables. Lay cilantro on top and serve.

Serves six.

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Editor: Rachel Nussbaum

Photo: Peggy Markel