Best 4 Yellow Tomato Gazpacho With Cilantro Oil And Avocado Recipes
**Indulge in the vibrant flavors of summer with our refreshing Yellow Tomato Gazpacho, an exquisite chilled soup that captures the essence of the season's bounty. This delightful soup is brimming with the natural sweetness of ripe yellow tomatoes, enhanced by a harmonious blend of crisp cucumbers, tangy red onions, and aromatic garlic. A drizzle of cilantro oil adds a burst of freshness, while creamy avocado lends a velvety texture and a touch of richness. Dive into this symphony of flavors that will transport your taste buds to a Mediterranean oasis.**
**Our culinary journey continues with two additional gems: a vibrant Green Gazpacho, bursting with the verdant freshness of green tomatoes, cucumber, and basil; and a classic Red Gazpacho, a timeless Spanish favorite that showcases the vibrant colors and flavors of ripe red tomatoes, red peppers, and cucumbers. These delightful gazpachos offer a delightful exploration of flavors, textures, and colors, making them perfect for a light and refreshing summer meal.**
AVOCADO GAZPACHO
Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.
Provided by LUNATERIAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g
GAZPACHO WITH CILANTRO OIL
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
- Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt.
- Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.
GAZPACHO WITH JALAPEñO AND CILANTRO
Steps:
- Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Serve cold.
AVOCADO AND HEIRLOOM TOMATO GAZPACHO
Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.
Provided by Food Network
Categories side-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
- In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
- Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.
Tips:
- For the best flavor, use ripe, juicy yellow tomatoes.
- If you don't have a blender, you can use a food processor or an immersion blender.
- If you don't have a sieve, you can use a fine-mesh strainer.
- To make the cilantro oil, use fresh cilantro leaves. You can also add a bit of lime juice or zest for extra flavor.
- Serve the gazpacho chilled, garnished with avocado slices, cilantro leaves, and a drizzle of cilantro oil.
Conclusion:
This yellow tomato gazpacho is a refreshing and flavorful soup that's perfect for a hot summer day. It's also a healthy and nutritious way to get your daily dose of fruits and vegetables. So next time you're looking for a light and easy meal, give this yellow tomato gazpacho a try. You won't be disappointed!
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