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Yellow Tomato Gazpacho Recipe

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This recipe for Yellow Tomato Gazpacho, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary/Lynn Weinberger
Added: Thursday, September 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 # Yellow beefsteak tomatoes, halved crosswise
1 t. kosher salt
1 small white onion, peeled and quartered
1 small garlic clove, peeled
2 T. fresh lemon juice
1 jalapeņo, seeded and minced
1/4 c. fresh cilantro leaves
1 small cucumber, peeled and diced
1 small orange or red tomato diced

Directions:
Directions:
Working over a large bowl, squeeze the yellow tomato halves
to release the seeds and juices. Reserve the liquid.
Combine the squeezed yellow tomatoes, cucumber, diced
tomatoes and salt in a food processor or blender and puree
until smooth.
Transfer to the bowl containing the tomato pulp and juice. Add
the onion, garlic and lemon juice to the food processor or
blender and puree until smooth. Strain the onion liquid into the
bowl containing the tomatoes. Add the jalapeņo and mix well.
Refrigerate until ready to serve.
Serve chilled garnished with cilantro.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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