Golden Gazpacho
Yellow tomatoes combine with chickpeas and yellow bell pepper to create this lovely golden-hued soup. If yellow tomatoes are unavailable, use red insteadthe results will be pumpkin-colored.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Yellow tomatoes combine with chickpeas and yellow bell pepper to create this lovely golden-hued soup. If yellow tomatoes are unavailable, use red insteadthe results will be pumpkin-colored.
Ingredients
- 1 1/2 lb. 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-oz. can chickpeas, drained and rinsed
- 2 cloves garlic, chopped
- 3 scallions, trimmed
- 2 Tbs. olive oil
- 2 Tbs. white wine vinegar
- 1/2 cup croutons for garnish
- 2 Tbs. minced fresh parsley or basil for garnish
Preparation
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. Purée 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.
Nutrition Information
- Calories 230
- Carbohydrate Content 30 g
- Cholesterol Content 5 mg
- Fat Content 10 g
- Fiber Content 7 g
- Protein Content 9 g
- Saturated Fat Content 1 g
- Sodium Content 80 mg
- Sugar Content 6 g