Name: Yellow Tomato Gazpacho Recipe with Cucumber Avocado Radish Topping
Prep time: 25 min
Cook time: PT-494486H35M48S
Cuisine: Spanish
Ingredients: 2 1/2 pounds ripe yellow, green or red tomatoes, cored and chunked; 1 english cucumber, peeled and chunked (plus an additional 1/2 cucumber for the topping); 1/2 medium white onion, chunked; 1 jalapeno pepper, seeded, deveined and roughly chopped; 2 tablespoons chopped cilantro (plus more for topping); 3 tablespoons white wine vinegar; 2 tablespoons fresh lime juice; A dash or two of Tabasco sauce; 1 1/2 cups tomato juice, only if using red tomatoes; Salt and pepper, to taste; 1/2 english cucumber, peeled and 1/4-inch diced; 1/2 bunch radishes (4 or 5), washed, ends trimmed, 1/4-inch diced; 3 tablespoons roughly chopped cilantro; 1 ripe avocado, 1/4-inch diced; The juice of 1/2 a lime; Kosher salt and fresh ground pepper, to taste; 2 tablespoons good quality extra virgin olive oil, for drizzling

Description

A chilled Spanish soup made from puréed fresh yellow tomatoes and topped with a chopped salad of cucumber, radish, and avocado. This refreshing summer gazpacho can — and should — be made ahead and served icy cold. It’s a delicious way to enjoy peak-season tomatoes, and it works beautifully with red tomatoes too (directions included).

Ingredients

Units Scale

For the Gazpacho

2 1/2 pounds ripe yellow, green or red tomatoes, cored and chunked
1 english cucumber, peeled and chunked (plus an additional 1/2 cucumber for the topping)
1/2 medium white onion, chunked
1 jalapeno pepper, seeded, deveined and roughly chopped
2 tablespoons chopped cilantro (plus more for topping)
3 tablespoons white wine vinegar
2 tablespoons fresh lime juice
A dash or two of Tabasco sauce
1 1/2 cups tomato juice, only if using red tomatoes
Salt and pepper, to taste

For the Topping

1/2 english cucumber, peeled and 1/4-inch diced
1/2 bunch radishes (4 or 5), washed, ends trimmed, 1/4-inch diced
3 tablespoons roughly chopped cilantro
1 ripe avocado, 1/4-inch diced
The juice of 1/2 a lime
Kosher salt and fresh ground pepper, to taste
2 tablespoons good quality extra virgin olive oil, for drizzling

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Instructions

Add the tomatoes, cucumber, onion, jalapeño, and cilantro to a large bowl and toss to combine.
Working in two batches, transfer half of the mixture to a food processor fitted with the chopping blade. Add the white wine vinegar and process for about 15 seconds, or to your desired consistency. (I like it finely chopped but not completely smooth.) Pour the purée into a large container or bowl.
Repeat with the remaining tomato mixture, adding the lime juice to the second batch before blending.
Stir the two batches together
If using yellow tomatoes, season the gazpacho with a dash or two of Tabasco and salt and pepper, to taste. If using red tomatoes, stir in the 1½ cups tomato juice, then season with Tabasco, salt, and pepper.
Cover and refrigerate for at least 3 hours or overnight. Gazpacho is best served icy cold.
To make the topping, place the chopped topping ingredients in a bowl. Add the juice of half a lime and toss gently to combine (this helps prevent the avocado from browning). Cover and refrigerate until ready to serve. For best results, make the topping no more than 1 hour before serving so it stays fresh and vibrant
To serve, ladle the gazpacho into 6 bowls or cups. Spoon the topping over each serving, drizzle with olive oil, and season with salt and freshly ground black pepper.

Notes

Note: If you want a thinner gazpacho, add ice-cold water a few tablespoons at a time, until you reach your desired consistency.
Nutritional Information: We do our best to provide accurate nutrition information using an online nutrition calculator however our nutrition information should only be used as an approximation.

Prep Time: 25 mins
Cook Time: No Cook
Category: Soup
Method: Puree
Cuisine: Spanish