yellow tomato gazpacho

September 2, 2009 |  Category:   cooking recipes

gazpacho1.jpg

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.

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  • Michelle September 2, 2009 at 4:55 pm

    What do you do with the almonds? You mention toasting them and setting them aside, but they are never heard from again : (

  • Mark September 2, 2009 at 5:15 pm

    Sorry! The almonds get added to the blender with all the other ingredients. I just added that to the recipe above.

  • alli michelle September 2, 2009 at 8:42 pm

    This sounds delicious! Thanks for posting.

  • kin September 2, 2009 at 10:41 pm

    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!

  • Alicia September 2, 2009 at 10:43 pm

    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?

  • Mark September 3, 2009 at 6:56 am

    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.

  • Farmgirl Susan September 5, 2009 at 2:21 pm

    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.

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