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Golden Gazpacho

Yield: 20 servingsPrep: 30 | Cook: 45 Total Time: 48

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