Now that the hot, hazy, and lazy summer days are upon us the last thing we want is a hot and heavy meal. I’ve always been a fan of cold soups, especially gazpacho. While I love the traditional gazpacho, I sometimes find it a bit too acidic. I first had a yellow gazpacho when I was in my 20s and it’s remained a favorite ever since. It can be hard to replicate because you need really ripe yellow tomatoes which are fairly hard to come by, especially in Connecticut where tomato season is so short. So I tend to make a lot of it. The best part of this recipe, other than the fact that it’s so easy, is that it’s so easy to make.
This soup is also low calorie, low carb, low in fat and vegan so it works with all sorts of dietary restrictions.
2 cucumbers, peeled, cubed
2 Yellow peppers, seeded and cut into chunks
1 small Vidalia onion, quartered
1 large or 2 medium yellow tomato cut into chunk
1/8 cup white or cider vinegar
1/8 cup extra virgin olive oil
Juice of 1 large lemon
Sea salt and pepper to taste
Place your vegetables, vinegar, olive oil and lemon into your food processor or heavy duty blender and pureé until you get your desired consistency. With this soup, I prefer it to be smooth and creamy. When blended to your preference season with salt and pepper to taste, then transfer into a large container and let chill in the fridge for a couple of hours or overnight. The longer it sits the better.
Serve with fish, chicken or seafood if desired, or serve with bread and cheese.
You can garnish it with fresh herbs such as basil, mint or cilantro. You can add a dollop of lowfat sour cream, guacamole or some avocado slivers.
Want to serve this at a dinner party and impress your guests? Top it off with a dab of creme fraiche and some caviar. Or perhaps some lump crab or fresh lobster meat?