Yellow Gazpacho

I think this officially goes down as the prettiest thing I've ever made.  It was so pretty and fresh.  The very ultimate definition of fresh summer flavor.  I made this a couple weeks ago, and now as I look outside at the rain and wind and falling leaves, it seems like such a long time ago. But what a great way to savor some of the last of our wonderful summer harvest. 20130915-_MG_3911

Back to my usual habits - I don't have exact quantities for you. There was nothing unusual about this recipe - I looked at several online and just started making it up.  But what did make this really special and unique was that I used all yellow tomatoes from my garden.  I only had one yellow tomato plant this summer, but it was my best producer, and the tomatoes were amazing.  I really wish I had written down the variety, because I would love to have another one just like it next summer.

Ingredients were: yellow tomatoes, cucumbers, 1 sweet yellow bell pepper, little onions from the garden (I think they were cipollini), celery, fresh garlic, fresh parsley, olive oil, lemon juice, lime juice, vinegar, salt & pepper.  I put everything in the Vitamix, and pulsed it very slowly to just chop it all up but not puree it, and adjusted seasoning to taste.

I served it topped with some diced red tomato and diced cucumber and some pan grilled shrimp.  These shrimp are the easiest thing ever, and my current favorite way to make shrimp.  I don't buy a lot of bottled or pre-made stuff, but I do take a few shortcuts and this is one I love.  It's just Demitri's Bloody Mary Seasoning.  I marinade the shrimp in it for a half hour or so, and then cook quickly over high heat.  It makes the best marinade for shrimp (or steak!), and super easy. (and it makes great bloody marys too!).

Most of the recipes for gazpacho say to make it ahead and let it sit for a few hours or overnight to marry the flavors.  I did let this sit for a couple hours before dinner, and it was great.  But the next day I didn't love it quite as much - I thought the tomato flavor was less prounounced, and the flavor of the other vegetables had gotten a little too strong for my taste.  So next time I make it I will probably try to contain myself and not make enough for leftover, because I think this is something that's really best eaten the day it is made.



Lisa Marsh

Mom to two sets of twins.

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