Yellow Tomato Gazpacho
In the summertime, our favorite dishes include vibrant, seasonal produce and require as little time in front of the stove as possible. Sarah Copeland, author of Every Day Is Saturday, has come to the rescue with her brilliant recipe for yellow tomato gazpacho.
“Yellow tomatoes are milder and less acidic than most red ones, and often so good you could eat them by the bucketful,” Copeland tells us. “Blend them with your best olive oil and pair with the summer’s best peaches, which give a subtle sweet note to balance the peppery refreshing brilliance of a classic summer gazpacho.”
The very best part about this stunning dish? You can prep everything the night before, then blend the ingredients and put it all together in less than 10 minutes, right before serving.
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1 tablespoon extra-virgin olive oil
3 or 4 thick slices white or sourdough bread, cut into small cubes
Sea salt and freshly ground black pepper
4 large, firm, ripe orange or yellow tomatoes, coarsely chopped
6 basil leaves, plus a handful of small basil, lemon basil or opal basil leaves, for garnish
1 or 2 garlic cloves, coarsely chopped
1 seedless cucumber, peeled and finely chopped
1 pound (455g) firm, ripe heirloom tomatoes, finely chopped
1 small purple onion or shallot, finely chopped (optional)
1 red or yellow bell pepper, seeded and finely chopped
2 firm, ripe peaches, peeled and finely chopped
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Chervil (optional), for garnish
1. Make the Croutons: Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to a day in advance; just be sure to cool completely and store in an airtight container.)
2. Make the Gazpacho: Combine the tomatoes, basil and garlic in a large bowl; season with salt. Cover and refrigerate for 30 minutes. Chill the individual serving bowls.
3. Remove the basil from the chilled tomato mixture and discard. Transfer the mixture to a blender or use an immersion blender to process until frothy and smooth, 2 to 3 minutes.
4. Ladle the soup into the chilled bowls and mound a bit of the cucumber, heirloom tomatoes, onion (if using), bell pepper and peaches in the center. Top with small basil leaves, chervil (if using) and the croutons. Drizzle with olive oil and season with salt and pepper. Serve cold or at room temperature.