Yellow Summer Gazpacho
It feels like ages since I have been able to do any decent cooking.
If my children aren’t eating some form of fried, processed pool food (horrors!), they are eating something I can whip up in 10 minutes. What is that, exactly? Let’s just say the Dalai isn’t opposed to serving bowl of cereal for dinner when desperate. Hey, I may add some bananas.
I got the most amazing, beautiful, local yellow cherry tomatoes in my CSA box that I couldn’t wait to make into gazpacho. This recipe comes from a good friend, wonderful cook, and talented artist. (who, coincidently, I just commissioned a piece of art from that I’ll show you soon)
The recipe is SO easy and SO good, it is redonculous. If you are a gazpacho fan, you will ADORE this healthy, vegan recipe.
Do you like how few ingredients there are? I like that. And the fact that I know what they are and have many on hand on a daily basis.
Chop a pound of yellow tomatoes, 1/2 yellow bell pepper, 1/2 yellow onion, one garlic clove and 1 small cucumber (seedless, or scrape out seeds of a regular one)
Process them in a food processor or blender in two batches for a few minutes until frothy.
You nearly done, but I feel like I should write more.
How about I tell you that my children are the biggest bunch of tattle tales in the universe? I keep telling them there is a sibling pact that they should follow, but they believe in the philosophy ‘every man for themselves’. As much as I try not to get involved, how can I resist when I hear Dalai Daniel called his brother a b-i-t-c-h. Yes, that’s right. It’s not a typo. My son is either going to be the CEO of Apple or end up in jail because he is a crazy hot head.
Phew, I feel better after getting that off my chest. Back to soup.
After you chill the purée for a couple hours at least, add the olive oil, white wine vinegar and salt. There, you are done! And now you have a soup that your children will not eat, so you can have it for lunch all week long. Clever.
- 1 pound yellow onions, roughly chopped
- ½ yellow bell pepper, seeded and chopped
- ½ yellow onion, chopped
- 1 garlic clove
- 1 small seedless cucumber, peeled and diced
- 4 Tablespoons white wine vinegar
- 6 Tablespoons olive oil
- 1¼ teaspoons kosher salt
- Blend the first five ingredients in a food processor or blender in batches.
- Process for a few minutes until frothy
- Refrigerate for at least a couple hours until completely chilled throughout
- Add the vinegar, oil and salt before serving.
- It is even better the next day!