Golden Gazpacho Recipe
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Yellow tomatoes combine with chickpeas and yellow bell pepper to create this lovely golden-hued soup. If yellow tomatoes are unavailable, use red instead the results will be pumpkin-colored.
Ingredients
- 1-1/2 pounds ripe yellow tomatoes, seeded and chopped
- 1 large cucumber, peeled, seeded and chopped
- 1 large yellow bell pepper, seeded and chopped
- 1-1/2 cups cooked or 1 15-ounce can chickpeas, drained and rinsed
- 2 cloves garlic, chopped
- 3 scallions, trimmed
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Salt to taste
- Cayenne pepper, optional
- 1/2 cup croutons for garnish
- 2 tablespoons minced fresh parsley or basil for garnish
- Put tomatoes, cucumber, yellow bell pepper, 1 cup chickpeas and garlic into food processor. Cut green part off scallions, mince and set aside. Coarsely chop white part of scallions, and add to food processor. Puree until smooth.
- Add oil and vinegar, and season with salt to taste. Add dash of cayenne, if using, and process until blended.
- Transfer soup to a large nonmetallic serving dish. Cover, and refrigerate 1 to 2 hours. Taste to adjust seasonings.
- To serve, ladle soup into bowls. Garnish with remaining 1/2 cup chick-peas, croutons, parsley and reserved scallion tops.
- Calories 230, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 30 g, Fiber 7 g, Protein 9 g, Sugars 6 g
- Percent Daily Values are based on a 2,000 calorie diet
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