Yellow gazpacho
4 servings
60 minutes
Can be consumed as a cold cocktail or as a light cold soup.
Calories101kcal
Proteins4.1grams
Fats1grams
Carbohydrates18.9grams
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
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.
- 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.
- 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.
- Coarse salt: 1 tablespoon
- Chopped parsley: 2 tablespoons
