Prep Time: 15 mins
Total Time: 15 mins
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
Rough chop peppers, tomatoes, and peeled cucumber. Set 1/4 cup of chopped vegetables aside for garnish.
Peel garlic cloves.
Thinly slice scallions (white parts go into the soup, green stalks for garnish only).
Add vegetables into a blender along with garlic, 3 Tbsp of olive oil, vinegar, lemon juice and salt.
Blend until smooth.
Delicious at room temperature, or chilled in refrigerator for 1 hour.
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.
Recipe adapted from Cooking Light