Soup isn’t always synonymous with summer but one of our favorite summer soups is gazpacho, a cold soup made of raw, blended vegetables. Chef / Partner John Chiakulas at Beatrix wows us with his bright Yellow Tomato Gazpacho Soup made with yellow tomatoes, English cucumbers, yellow peppers, jalapenos, fresh garlic and more.
The reason Chef John likes to use yellow tomatoes for his gazpacho?
“Yellow tomatoes are less acidic so it gives the gazpacho a sweeter taste; plus it’s different!”
Yellow Tomato Gazpacho Soup from Beatrix
Serving size: 6 oz or one bowl
Gluten Free Bread (chopped or ground) (2 T)
Yellow Tomatoes (cored & quartered) (1.25 C)
English Cucumbers (peeled & rough chopped) (1.25 C)
Yellow Peppers (stems & seeds removed & chopped) (2/3 C)Jalapeno Pepper (no seeds or stems, chopped) (1/8 each)
Fresh Garlic Cloves (1/2 each)
Shallots (peeled & chopped) (1/8 each)
Champagne Vinegar (2 T)
Extra Virgin Oil (1/3 C)
Sugar (1 T)
Salt (3/4 tsp.)
Ground Black Pepper (pinch)
Chopped Herb Mix (thyme + rosemary) (1/4 tsp.)
- Cut bread in chunks and place at bottom of container
- Add all ingredients to a container and let marinate overnight
- Puree roughly with burr mixer
- Puree very smooth in Vitamix blender
- Season to taste
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