Reviews (1) Add Rating & Review 47 Ratings 5 star values: 5 4 star values: 12 3 star values: 17 2 star values: 9 1 star values: 4 Martha Stewart Member Rating: 4 stars 06/25/2014 I used very soft tomatoes for this and I didn't have sherry wine vinegar so I used apple cider vinegar & white wine as a substitute. I would make this again - very refreshing for a summer starter.
Back to Golden Gazpacho All Reviews for Golden Gazpacho - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 20 mins Servings: 4 bd103465_0708_gazpacho.jpg
Ingredients Ingredient Checklist 2 pounds yellow heirloom tomatoes, cored and quartered 1 small yellow onion, diced 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced 1 yellow bell pepper, ribs and seeds removed, cut into large chunks 1 garlic clove, thinly sliced 1/2 cup carrot juice (fresh or canned) 3 tablespoons sherry wine vinegar 2 tablespoons olive oil Coarse salt 1 avocado 1 small red heirloom tomato
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 20 mins Servings: 4 bd103465_0708_gazpacho.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 20 mins Servings: 4
Recipe Summary
prep: 15 mins total: 20 mins
Servings: 4
prep: 15 mins
total: 20 mins
prep:
15 mins
total:
20 mins
Servings: 4
4
bd103465_0708_gazpacho.jpg
bd103465_0708_gazpacho.jpg
Ingredients
Ingredients
- 2 pounds yellow heirloom tomatoes, cored and quartered 1 small yellow onion, diced 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced 1 yellow bell pepper, ribs and seeds removed, cut into large chunks 1 garlic clove, thinly sliced 1/2 cup carrot juice (fresh or canned) 3 tablespoons sherry wine vinegar 2 tablespoons olive oil Coarse salt 1 avocado 1 small red heirloom tomato
Directions
In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.
Reviews (1)
Add Rating & Review 47 Ratings 5 star values: 5 4 star values: 12 3 star values: 17 2 star values: 9 1 star values: 4
Martha Stewart Member Rating: 4 stars 06/25/2014 I used very soft tomatoes for this and I didn't have sherry wine vinegar so I used apple cider vinegar & white wine as a substitute. I would make this again - very refreshing for a summer starter.
Reviews (1)
Add Rating & Review 47 Ratings 5 star values: 5 4 star values: 12 3 star values: 17 2 star values: 9 1 star values: 4
Add Rating & Review
47 Ratings 5 star values: 5 4 star values: 12 3 star values: 17 2 star values: 9 1 star values: 4
47 Ratings 5 star values: 5 4 star values: 12 3 star values: 17 2 star values: 9 1 star values: 4
47 Ratings 5 star values: 5 4 star values: 12 3 star values: 17 2 star values: 9 1 star values: 4
5 star values: 5 4 star values: 12 3 star values: 17 2 star values: 9 1 star values: 4
Martha Stewart Member Rating: 4 stars 06/25/2014 I used very soft tomatoes for this and I didn't have sherry wine vinegar so I used apple cider vinegar & white wine as a substitute. I would make this again - very refreshing for a summer starter.Martha Stewart Member
Rating: 4 stars 06/25/2014
I used very soft tomatoes for this and I didn’t have sherry wine vinegar so I used apple cider vinegar & white wine as a substitute. I would make this again - very refreshing for a summer starter.
Rating: 4 stars
All Reviews for Golden Gazpacho
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Golden Gazpacho
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
