As tomatoes, cucumbers and basil are a plenty right now, one lovely refreshing soup coms to mind, gazpacho. This version has no bread, but I did post a more traditional version here. And, I realize my title says grape gazpacho. I meant grape tomatoes, but it’s too late to change it now.
But, this is a bit different. Tomatoes, (mostly yellow), cucumber, pepper and basil blend together to bring a very fresh take on an old tradition. I actually had set the bread out for two days, but in the end I didn’t want anything but fresh vegetables and herbs. This makes it gluten free and vegan. Those needing to follow a gluten free diet should be aware that in restaurants, there will be bread in the gazpacho. Actually, gazpacho means stale bread, so I am taking license with the name.
This is a quick little post that can help you get your kitchen fix without any cooking and it only takes a few minutes. My heart is in food that can still be identified, even when it’s blended. This soup makes my heart sing.
Recipe for Golden Gazpacho
- 1 pound tomatoes, mix of yellow grape, yellow and red
- 1 cucumber, peeled, seeded
- 1 red bell pepper, seeded
- 1/4 onion, chopped
- 1 banana pepper (for heat)
- 1/4 cup extra virgin olive oil
- 2 teaspoons champagne or sherry vinegar
- fresh basil (reserve some with colors)
- Sea salt, black pepper
- Chop tomatoes, onion, cucumber, peppers. Mix in blender. Slowly add olive oil. Add fresh basil. Season with salt and pepper.
- Chill for several hours to overnight.