With the use of a blender, this simple soup comes together in minutes and is perfect for a light summer lunch or dinner!
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When I was a kid, I was the picky eater in the family. (I was also the
sloooooow eater... But that's a story for another blog post.) Back then, being a picky eater meant digging in my stubborn Taurean heels and refusing to eat certain foods.
Over the years, however, my pickiness has evolved. I'll eat almost anything as long as certain foods are prepared in specific ways under specific circumstances. Case in point? Tomatoes.
I love fresh tomatoes sliced on sandwiches and diced on tacos, but I won't eat them sliced on top of a pizza or diced in a chunky tomato sauce. Here, it's not only a texture thing, but it's also a temperature thing.
Not impressed? I'll go on.
I'll skip the glass of tomato juice or the Bloody Mary at brunch, but I'll eat gazpacho by the bucketful. You'd think since I like the chilled soup, I could stomach the chilled beverages.
Nope.
Part of me wonders whether these preferences have something to do with the fact that two of those things are served in a glass while the third is served in a bowl...
Based on this, I suppose you can still describe me as a picky eater. I think I'm more like Meg Ryan's character in
When Harry Met Sally -- "I just want it the way I want it."
Anyway...
I first made this gazpacho for dinner last summer after discovering
the recipe in
Food & Wine (and after discovering yellow grape tomatoes at one of our local farmers' markets). Aside from the tomatoes, I actually had everything else I needed on hand, so the soup came together in no time and we had enough leftover for lunch the next day.
You start by blending your yellow grape tomatoes (or yellow cherry tomatoes) with a clove of crushed garlic and some water. Once all of the tomatoes have been blended, drizzle in some olive oil while the blender is on until the oil has been fully incorporated.
Pour the tomato mixture into a large bowl, straining it if you'd like to remove the small bits of tomato skin, and stir in some minced jalapeno. Season the gazpacho, to taste, with kosher salt and pepper, and then set it, covered, in the refrigerator to chill for at least 30 minutes. (The soup can be made in advance and refrigerated overnight.)
When you're ready to serve, ladle the gazpacho into bowls and top with diced avocado and tortilla strips or serve tortilla chips on the side. Simple, easy, and delicious!
Golden Gazpacho with Avocado
Prep Time:
15 minutes | Total Time:
45 minutes | Yield:
4 servings | Printable Recipe
INGREDIENTS
-
2 pounds
yellow grape tomatoes, halved
-
1 clove
garlic, peeled and crushed
-
1/4 cup
water
-
1/4 cup
extra-virgin olive oil
-
1 large
jalapeno, seeded and minced
- Kosher salt, to taste
- Black pepper (preferably freshly ground), to taste
- Diced avocado and tortilla chips or strips, for serving
INSTRUCTIONS
- In a blender, puree the tomatoes and garlic together with the water, working in batches if the tomatoes don't all fit at once.
- Once the tomatoes have been blended, with the machine on, gradually add the olive oil until it has been fully incorporated.
- Pour the tomato mixture into a large bowl, straining to remove the bits of tomato skin if you'd like.
- Stir in the jalapeno and season the soup, to taste, with salt and pepper.
- Cover the bowl and set the gazpacho in the refrigerator to chill for 30 minutes at least. (The soup can be made ahead and refrigerated overnight.)
- When you're ready to serve the soup, ladle the gazpacho into bowls and top with the diced avocado and tortilla chips or strips.
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