Serve this cold soup in small bowls. You don’t want your guests to fill up on this before they get to taste any of your other food. You might also serve the gazpacho in stemmed glasses, cordial glasses or sherbet dishes. Garnish the soup with the size of the dish in mind.
3 pounds yellow tomatoes, chopped
3 garlic cloves, peeled and chopped
1 cup coarsely chopped cilantro
2 yellow peppers, seeded and diced
2 medium cucumbers, peeled, seeded and diced
1/2 cup peeled and chopped jicama
1/2 cup diced red onion
1 slice stale bread (crust removed), soaked in water and squeezed dry
2 tablespoons rice wine vinegar
1/4 cup white wine
2 tablespoons olive oil
2 teaspoons kosher or sea salt
freshly ground pepper to taste
Dash hot pepper sauce
Garnish of choice
2 yellow peppers, seeded and diced
2 medium cucumbers, peeled, seeded and diced
1/2 cup peeled and chopped jicama
1/2 cup diced red onion
1 slice stale bread (crust removed), soaked in water and squeezed dry
2 tablespoons rice wine vinegar
1/4 cup white wine
2 tablespoons olive oil
2 teaspoons kosher or sea salt
freshly ground pepper to taste
Dash hot pepper sauce
Garnish of choice
In a blender or food processor, puree the tomatoes, garlic, cilantro, yellow pepper, cucumber, jicama, bread and onion until very smooth, about 3 minutes. Add vinegar, white wine, olive oil, salt and pepper and combine. Pass through a coarse strainer. Chill thoroughly. Garnish with finely chopped tomato, cucumber, onion and/or herb sprigs of your choice and/or a dollop of sour cream.
