This bright and flavorful Yellow Tomato Gazpacho includes fresh summer produce.
Yellow Tomato Gazpacho
Makes 6 servings
- 2 large yellow tomatoes, quartered
- 1½ cups fresh corn kernels (from about 3 ears corn)
- 1 yellow bell pepper, quartered
- ½ English cucumber, sliced
- ½ small shallot, chopped
- 2 teaspoons sea salt, plus more to taste
- 1 (15.5-ounce) can great Northern beans, rinsed and drained
- ¼ cup sherry vinegar
- 1 tablespoon fresh lemon juice
- ¼ cup olive oil
- Ground black pepper, to taste
- Garnish: sliced English cucumber, plain yogurt, ground black pepper, olive oil
- In a large bowl, stir together tomatoes, corn, bell pepper, cucumber, and shallot. Stir in salt. Let stand for 30 minutes.
- Working in batches, transfer tomato mixture to the container of a blender. Add beans, vinegar, and lemon juice; blend until combined. With blender running, add oil in a slow, steady stream until combined. Season with pepper and additional salt, if necessary. Garnish with cucumber, yogurt, pepper, and oil, if desired.
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