yellow tomato gazpacho

by Megan Fleiner in

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When I was in New York City for Alt Summit, I got to spend some time visiting friends. I stayed with Lauren, a friend from high school, for half of the time, and with Jodi, who I met at Aran's workshop last August, for the other half. I had so much fun exploring New York with them - eating at the restaurants in their neighborhoods, walking their streets, visiting their coffee shops. All the things you do to feel connected to a place, even if it's just for a few days. 

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One of my favorite meals was shared with both of these friends at Cafe Cluny for brunch. We (or at least I) wanted to order everything on the menu - it all looked so good! We decided to get the yellow tomato gazpacho to share, and I have to say that looking back I wish I had ordered my own bowl! Smooth, creamy, delicate chilled soup, bursting with the flavors of ripe yellow tomatoes, a zing from some vinegar, and topped with fresh lobster.  

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Not quite the humble, slightly rustic version I recreated at home, but you get the idea. It was the perfect summer soup, and I just had to try and recreate it at home. (Jodi had the same idea - great minds!) 

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You could certainly use red tomatoes, but I happened to have about 3 pounds of fresh yellow Roma tomatoes from my farm share the weekend I tried this recipe. I think they have a more subtle flavor than red tomatoes, but both would be delicious. I used an immersion blender (I actually don't have a regular one) but a traditional blender would work great as well.

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Tomato Gazpacho

serves 6- 8

1 1/2 pounds yellow Roma tomatoes, diced

1 green pepper, stem and ribs removed, diced

1 cucumber, peeled and diced

1 small red onion, chopped (or less, depending on your taste for onion) 

1 garlic clove, minced

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

3 cups yellow tomato juice (from about 1 1/12 pounds tomatoes) 

salt & pepper to taste

Toppings (optional): sliced scallions, crumbled feta cheese, croutons

Blend the tomatoes, green pepper, cucumber, red onion, and garlic together for 1-2 minutes. Add the olive oil, red wine vinegar, and half of the tomato juice, a pinch of salt and a few grinds of pepper, and blend until smooth. Continue adding tomato juice until the soup reaches your desired thickness. I used all 3 cups for a slightly thinner soup.

Chill until ready to serve. Top with suggested toppings above. Will keep covered in the fridge for 2-3 days.