RECIPE: Yellow Pepper Gazpacho

Updated: Mar 30, 2020



TIME


Prep Time: 15 mins

Total Time: 15 mins



INGREDIENTS


Makes 6 servings


4 yellow peppers

2 yellow tomatoes (or 1 pint yellow cherry tomatoes)

1 English cucumber, peeled and diced

1-2 cloves of garlic

2 Tbsp sherry vinegar

3/4 tsp salt

5 Tbs olive oil (divided into 3 Tbsp and 2 Tbsp)

1 1/2 Tbsp fresh lemon juice

2 Tbsp scallions, chopped


DIRECTIONS


Prep

  1. Rough chop peppers, tomatoes, and peeled cucumber. Set 1/4 cup of chopped vegetables aside for garnish.

  2. Peel garlic cloves.

  3. Thinly slice scallions (white parts go into the soup, green stalks for garnish only).

Make

  1. Add vegetables into a blender along with garlic, 3 Tbsp of olive oil, vinegar, lemon juice and salt.

  2. Blend until smooth.

  3. Delicious at room temperature, or chilled in refrigerator for 1 hour.

  4. Garnish with a drizzle of olive oil (remaining 2 Tbsp), reserved vegetables, and green scallions.

Note: This beautiful cold soup is a variation of tomato gazpacho, a traditional summer favorite. Peeling the cucumber and using the white parts only of the scallion will help to keep the bright yellow color of the soup. Enjoy as a vegetable side dish or as a hydrating pick-me -up. Additional delicious garnishes can include a sprinkle of pumpkin seeds or roasted chickpeas.


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Recipe adapted from Cooking Light



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