Yellow Gazpacho Recipe
- 4 yellow tomatoes, peeled, cored, seeded, and chunked
- 2 yellow bell peppers, cored, seeded, and chunked
- 2 cups chicken broth
- ¼ cup champagne vinegar
- 1 teaspoon minced garlic
- 2 celery ribs, strings removed, chopped
- 4 scallions, white part only, chopped (save the greens)
- ½ teaspoon ground cumin
- Salt and pepper to taste
- ½ cup olive oil
- 2 tablespoons minced fresh cilantro for garnish
- Combine everything but the reserved scallion greens, olive oil, and cilantro in a food processor and puree until mostly smooth but still slightly chunky. Taste for seasoning and correct. Pour the soup into a bowl and whisk in the olive oil by hand.
- Cover the soup and chill at least 1 hour and up to 3 hours. Whisk again before serving, and check the seasonings. Mince the firm green parts of the scallions and mix with the cilantro. Scatter some of the minced greens over each serving.
