Happy TWO-sday y’all! See what I did there? If you’ve been under a rock, it’s Tomato Week and this is your second recipe of the day and of the series!
Golden tomato gazpacho is a flavor bomb in a bowl and is a total showstopper.
I wasn’t a big tomato soup fan before I met my husband. Not hot, not cold, not at all! It wasn’t that I didn’t like it, per se, but just hadn’t really had it much before. My mom made tons of homemade soups, and occasionally I’d have soup from a can, but tomato just wasn’t on the list!
When Jeff and I were dating, I tried making my very first homemade tomato soup. It was delicious and I was hooked. Now it’s hard to eat a grilled cheese without it! BUT, that’s a post for another day!
Unlike traditional tomato soup, gazpacho is served chilled, making it the perfect thing to eat during the dog days of summer. You don’t have to heat up a single thing in the kitchen to get this beautiful, silky dish on the table.
For this version, you start with two pounds of yellow tomatoes. I used a pint of cherry tomatoes and two medium-sized heirlooms, but you can use whatever combination you’d like! Add a little garlic, jalapeño, olive oil, salt and pepper…then you’re well on your way to gazpacho heaven. I highly, highly recommend making this a day ahead of time and letting it sit overnight. The flavors start to meld and it just gets better and better!
adapted from Food & Wine, serves 4 for dinner
2 pounds yellow tomatoes (any variety), halved or roughly chopped
1 garlic clove, peeled + crushed
1/3 cup extra virgin olive oil + more for serving
1 jalapeño, roughly chopped
salt + pepper
1-2 avocados, cubed
Using a food processor or strong blender, puree tomatoes, jalapeño and garlic with 1/4 cup of cold water. With the machine running, gradually drizzle in olive oil. Pour into a large bowl and season with salt and pepper. Refrigerate overnight, then serve in chilled bowls topped with olive oil and cubed avocado.
See you tomorrow for the next Tomato Week recipe!