Yellow gazpacho

4 servings

60 minutes

Can be consumed as a cold cocktail or as a light cold soup.

Energy value per serving

• Calories: 101
• Proteins: 4.1g
• Fats: 1g
• Carbohydrates: 18.9g

Ingredients

• Garlic: 1 clove
• Red wine vinegar: 4 tsp
• Sherry vinegar: 1.5 tsp
• Caraway leaves: 2 tbsp
• Tarragon leaves: 2 tbsp
• Cayenne pepper: pinch
• Yellow tomatoes: 700 g
• Salt: 0.5 tsp
• Ground black pepper: pinch
• Cucumbers: 4 pc
• Red sweet pepper: 1 pc
• Celery salt: 0.5 tsp
• Red onion: 150 g
• Worcestershire sauce: 0.5 tsp
• Lemon juice: 3 tbsp
• Coarse salt: 1 tbsp
• Chopped parsley: 2 tbsp

Cooking steps

1. In a blender, mix crushed garlic, both vinegars, cumin and tarragon leaves, cayenne pepper, finely chopped tomatoes, fine salt, and black pepper. Blend until smooth and refrigerate for 1 hour. Then place the mixture in a sieve and strain, squeezing out all the liquid.

   Required ingredients:

   • Garlic: 1 clove
   • Red wine vinegar: 4 teaspoons
   • Sherry vinegar: 1.5 teaspoon
   • Caraway leaves: 2 tablespoons
   • Tarragon leaves: 2 tablespoons
   • Cayenne pepper:  pinch
   • Yellow tomatoes: 700 g
   • Salt: 0.5 teaspoon
   • Ground black pepper:  pinch

2. Pour the tomato mixture into a blender and add diced cucumbers, red pepper, onion, celery salt, Worcestershire sauce, and lemon juice. Blend everything well again until smooth and refrigerate for a while.

   Required ingredients:

   • Cucumbers: 4 pieces
   • Red sweet pepper: 1 piece
   • Celery salt: 0.5 teaspoon
   • Red onion: 150 g
   • Worcestershire sauce: 0.5 teaspoon
   • Lemon juice: 3 tablespoons

3. In a mortar, grind coarse salt and parsley. Divide into 4 glasses or serving bowls and pour in the gazpacho. Serve immediately.

   Required ingredients:

   • Coarse salt: 1 tablespoon
   • Chopped parsley: 2 tablespoons