Golden Gazpacho
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 large pounds peeled yellow tomatoes | Washed, peeled, seeds removed, and chopped finely |
| 1 yellow bell pepper | Washed, trimmed and chopped finely |
| 2 teaspoons cloves garlic | Washed, peeled and minced |
| 2 tablespoons oil | |
| Dash tabasco | (optional) |
| 1 cup carrot juice | |
| 1 small shallots | Peeled, washed, and diced |
| 1/4 teaspoon salt | |
| 2 tablespoons sherry vinegar | (optional) |
| ¼ cup light sour cream | (optional) for garnish |
| ¼ cup fresh mint | (optional) for garnish Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Coarsely chop tomatoes and place in large a large glass bowl. | |
| 2 | Chop green peppers and peeled cucumbers; add to tomatoes. Add to mixture. Mince garlic and shallots. | |
| 3 | In batches, using a blender, blend until smooth. | |
| 4 | Stir in juice, oil, salt, Tabasco, sherry vinegar and carrot juice. Chill | |
| 5 | In a small sauce pan of boiling water, cook mint leaves for 10 seconds to set the color. Drain and rinse under cold water. Combine sour cream and mint together in a small bowl. To serve pour in chilled bowls and top with minted sour cream. Serve chilled. |
Posted in Soup Recipes
