Prep time: 40 minutes, plus one hour for soup to cool in refrigerator
- 8 large yellow tomatoes
- 1 seedless cucumber, halved and finely chopped
- 1 red bell pepper, cored, seeded and finely chopped
- 1 jalapeno pepper, cored seeded and finely chopped
- ½ cup cilantro leaves, finely chopped
- 1 red onion, finely chopped
- 5 garlic cloves, minced
- 1 celery stalk, thinly sliced
- ¼ cup olive oil
- 1 tablespoon sugar
- 1 ½ tablespoons salt
- ½ teaspoon fresh ground pepper
To make the yellow tomato juice:
- Cut 6 of the 8 tomatoes into small pieces and add celery, sugar and ½ teaspoon salt.
- Allow tomatoes to simmer for 30 minutes or until they are soft and juicy.
- Remove from heat and allow to cool.
- Strain and push tomato pulp through a fine sieve.
- This should yield 3 cups of juice.
- Allow juice to cool completely in refrigerator.
- Chop cucumbers, remaining yellow tomatoes, peppers and onions in a food processor, but do not let them become pureed.
- Combine chopped vegetables in a large bowl and add olive oil, garlic, salt and pepper.
- For the brightest yellow gazpacho, mound the chopped vegetables into a bowl and pour the chilled tomato juice around them, and serve – or combine all ingredients and stir until well mixed.
- This will yield a chunkier, more colorful version of the gazpacho.