Yellow Tomato Gazpacho
Ingredients
| 2 and 1/2 lbs of ripe yellow tomatoes, seeded and chopped | ||
| 3 cloves of garlic, finely chopped | ||
| 1 medium cucumber, peeled, seeded and chopped | ||
| 1 red bell pepper, seeded and chopped | ||
| 1 medium yellow bell pepper, chopped | ||
| 1/4 cup red onion, chopped | ||
| 3 cups tomato juice | ||
| 1 can of chicken broth | ||
| 1/4 cup basil, finely chopped | ||
| 1/4 cup lemon juice | ||
| 1/4 cup honey | ||
| 1/4 cup red wine vinegar | ||
| 2 tbs Worcestershire sauce | ||
| kosher salt and fresh cracked black pepper to taste |
This version of gazpacho use vine ripe yellow tomatoes. If you can’t find yellow tomatoes you may use any color of ripe tomatoes that you can find.
- In a food processor combine all ingredients
- Process until well blended.
- Season with salt and pepper.
- Cover and refrigerate for several hours or overnight.
- When removed from the refrigerator, taste and adjust seasoning if necessary.
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