Yellow Mellow Gazpacho with roasted pepper combines yellow heirloom tomatoes and sweet yellow bell peppers for a summertime soup that sings. Roasting the pepper adds smoky complex sweetness, and fresh herbs complement the flavors just right.
Makes
6 servings (6 cups)
Total Time
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Ingredients
PUREÉ:
ADD:
Test Kitchen Approved
Test Kitchen Tips
Roast the
pepper first so it isn’t a surprise as you prepare to purée the ingredients.
Original gazpachos
demand equally creative
flavors and textures
as garnish. Don’t be shy
when it comes to your
additions, think of
gazpacho as a liquefied
salad — what goes
on a salad can go
on a gazpacho.
Instructions
Pureé tomatoes, cucumbers, bell
peppers, breadcrumbs, shallots,
vinegar, 2 Tbsp. mint, 2 Tbsp. basil,
and garlic in a blender.
Add oil, slowly, with blender running,
until incorporated. Season gazpacho
with salt and black pepper; chill at
least 1 hour or up to overnight.
Top servings with mint and basil
sprigs.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 127
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 42mg 1%
% Daily Value*
Carbs 9g 3%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
