I see many similarities between the eating habits of my children and the eating habits of my sister and I when we were children. In both cases the older child is the more adventurous eater, and the younger is much more selective (read: picky). Tomatoes illustrate this point very well. My sister was the one eating our neighbor’s cherry tomatoes off the vine, and I was the one who wouldn’t eat even a drop of tomato sauce on anything. Even today I am not terribly crazy about tomatoes, except when summer rolls around. I love the different varieties of tomatoes that you can find at the farmer’s market. Not just the heirlooms, but even a simple yellow tomato, which is naturally low in acid – perfect for a fresh and quick gazpacho. I don’t think I have ever made a gazpacho with any other kind of tomato. And it gives me just a bit of hope that Claudine will someday become a better eater, seeing how my eating habits have changed from when I was a kid.
Yellow Tomato Gazpacho (serves 3-4)
1/2 cup whole almonds
5 medium-sized yellow tomatoes
1/2 teaspoon fresh grated ginger
1 small clove garlic, peeled
2 Tablespoons high-quality olive oil
2 Tablespoons sherry vinegar
juice of one lemon
Salt and pepper to taste
Finely chopped sorrel, for garnish
Toast the almonds in a dry skillet over medium heat for several minutes, until lightly toasted. Set aside to cool for a few more minutes. Combine the remaining ingredients along with the toasted almonds in a blender and blend until smooth. Chill for at least one hour before serving. Garnish each bowl with the chopped sorrel. Serve immediately.
What do you do with the almonds? You mention toasting them and setting them aside, but they are never heard from again : (
Sorry! The almonds get added to the blender with all the other ingredients. I just added that to the recipe above.
This sounds delicious! Thanks for posting.
just wanted to drop in & say that i made your scallop succotash last week and it was delicious – used some fresh local corn, but frozen sea scallops. thank you for the recipe!
I’ve never had a gazpacho that doesn’t have other veggies in it like pepper and cucumber, but I’ll have to give this a try so long as I can find yellow tomatoes. Did you get them somewhere special or just the grocery store?
Alicia, you can add a cucumber to the mix if you like. If I had a cucumber in the fridge when I made it I might have done the same thing.
What a beautiful photo. The color of your gazpacho is gorgeous, and the recipe sounds delicious. I have a soft spot for yellow and orange tomatoes but have never made gazpacho with them. And I love the idea of the almonds in there! A few years ago I started putting roasted and salted almonds in my basil pesto and love the flavor and texture they add.