Golden Gazpacho

Ingredients:

Gazpacho

• 10 large yellow tomatoes, cut into halves
• 2 cups chopped yellow onions
• 1 jalapeno, stem removed and chopped
• 1 Tablespoon chopped garlic
• 2 Tablespoons olive oil
• 1 Tablespoon salt
• Juice and zest of 1 orange
• ½ cup dry sherry or white wine
• 1 Teaspoon ground cumin
• 6 cups chicken stock or water

Optional Garnishes (choose 2 - 3)

• 1 red bell pepper, diced small
• 2 jalapenos, seeds removed, diced small
• 1 cup red tomatoes, diced small
• 1 yellow bell pepper, diced small
• 2 cups cucumber, peeled, seeded and diced small
• 1 bunch green onions, diced small
• ½ Teaspoon chopped mint
• 2 Tablespoon chopped cilantro
• 1 Teaspoon orange zest
• 1/3 cup lime juice
• ½ Teaspoon salt

Avocado-Lime Crème Fraîche

• 1 cup whipping cream
• 2 Tbs buttermilk
• 1 avocado
• 1 lime, zested and juiced

Method:

Gazpacho

• In a baking dish, coat the tomatoes with the garlic, 1 Tablespoon of the olive oil and 1 Teaspoon of salt. Roast them at 450°F for 40-45 minutes until they begin to caramelize on top.
• Meanwhile, in a sauce pan, heat the remaining olive oil and sauté the onions and jalapeños until soft.
• Add the orange juice and zest, sherry, cumin and remaining salt.
• Bring to a boil, add the chicken stock or water, and simmer for 35-40 minutes. Let cool slightly.
• Using a blender, puree the soup base.  This soup is equally delicious smooth or chunky...make it the way you like it!
• Strain or leave it chunky, and chill before adding the vegetable garnish.
• Re-season after chilling by adjusting salt, and adding lime juice to taste.

Avocado-Lime Crème Fraîche

• Mix whipping cream and buttermilk in a glass jar, cover and let sit at room temperature for 8 to 24 hours until thickened.
• Using a food processor mix in avocado and lime.
• Cover and refrigerate for up to 10 days