Food, Fun and Fabulous 86
Golden tomatoes are a new twist on a refreshing summertime favorite. You can also use red or green tomatoes. Or try layering all
three in a mini pilsner for a unique presentation. The soup is thick enough that the layers will stay intact beautifully.
Yellow Tomato Gazpacho
yield: 6 - 8 (1/2 cup) servings
12 ounces fresh ripe yellow tomatoes, cored
2 cups mango puree
1 ½ teaspoons champagne vinegar
1 ½ teaspoons hot sauce
½ teaspoon ground coriander
1 large cucumber, peeled, seeded, small diced
½ medium red onion, small diced
½ medium white onion, small diced
In large pot, boil enough water to cover tomatoes. Add tomatoes to boiling water for 1-2 minutes to
blanch them. Pull them out of the pot and immediately transfer to ice water. Once cool, peel tomatoes and
cut in half. Gently squeeze over a fine mesh strainer sitting inside a bowl to remove the seeds. Reserve the
juice. Puree tomatoes and combine with reserved tomato juice and all other ingredients. Season to taste
with lime juice and cilantro. Chill and serve.
½ jalapeño, minced
½ small zucchini, small diced
½ small yellow squash, small diced
3 green onions, thinly sliced
¾ teaspoon salt
½ teaspoon black pepper
3 tablespoons cilantro, chopped
¼ cup olive oil
juice of one lime
