Description
A refreshing and vibrant yellow tomato gazpacho perfect for summer days.
Ingredients
Scale
- 2 lbs yellow tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 bell pepper, diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a blender, combine the yellow tomatoes, cucumber, bell pepper, red onion, and garlic.
- Add the vegetable broth, olive oil, and red wine vinegar.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with fresh basil.
Notes
- For a spicier version, add a jalapeño pepper.
- Can be made a day in advance for better flavor.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Yellow Tomato Gazpacho, Summer Soup, Cold Soup, Vegan Recipe