Yellow Tomato Gazpacho
Yellow Tomato gazpacho is a soup I have been making & serving at our cafe every summer for years. It’s like the freshest salad and the creamiest soup, all in one. While you can certainly use any color of ripe tomato for this dish, I love the low-acid flavor of yellow tomatoes here so look for those during the summer months at your local market.
Ingredients
5-6 ripe, medium-sized yellow tomatoes
2-3 scallions, white and light green parts only
2 cups corn, defrosted or kernels from 2 ears fresh corn
1 bunch basil (5-6 sprigs)
1 cup almonds, soaked for 20 minutes in cool water
2 TB sherry vinegar
2 TB Olive Oil
1 TB Salt
1 tsp black pepper
1 tsp smoked paprika
Water, as needed, (1/2- 1 cup)
Method
Soak almonds in cool water to cover for about 20 minutes while you prepare the other ingredients.
Blend all ingredients to form a smooth puree. You may need to work in batches, depending on the size of your blender, for optimal smoothness. Add water as needed to achieve desired consistency. As the soups rests, it tends to thicken so you may need additional water before serving if you make this a day ahead.
Serve chilled with sliced fresh basil & red cherry tomato garnish.
