Confetti Gazpacho Recipe with Yellow Tomatoes, Red Peppers, and Basil
posted by Kalyn Denny on September 8, 2007
Last summer I had a positively life changing experience when I made Gazpacho, and I couldn’t imagine why it had taken me so long to try making this delicious chilled fresh tomato soup. This year I have an abundance of yellow Lemon Boy tomatoes in my garden, so gazpacho popped into my mind again when I thought about making soup for Tami’s Super Soup Challenge. This recipe is my contribution to that event, sponsored by Tami of Running with Tweezers, and dedicated to the memory her mother, Phylis Hardeman, who died last year at this time.
Besides the yellow tomatoes, I also have lots of red and green bell peppers, cucumbers, and basil in my garden. The recipe was largely decided by what I had, plus my own preference for strongly flavored gazpacho with lots of garlic. I did take a peek at Genie’s Yellow Gazpacho Recipe, one of the recipes that got me started on the gazpacho-making last year. This was easy enough that I made it on Friday night after work, a time when I rarely cook. Gazpacho tastes best after it’s been well-chilled, but I ate the bowl in the photo right after I took the pictures, and even before chilling the flavor was just amazing.
Confetti Gazpacho with Yellow Tomatoes, Red Pepper, and Basil
(Makes 4-6 servings, recipe created by Kalyn with inspiration from Genie’s Yellow Gazpacho.)
8-10 yellow tomatoes, washed, stem cut away, and cut in large pieces
2-3 cucumbers, peeled and cut in large pieces
1 small green bell pepper, seeded, stem removed, cut into pieces
1 small red bell pepper, seeded, stem removed, cut into pieces
1/2 red onion, peeled and cut into pieces
1/4 cup white balsamic vinegar
2-4 large garlic cloves
1 T salt
4 T olive oil, plus more for serving
1 cup loosely packed basil leaves plus a few more basil leaves for serving
Salt and fresh ground black pepper to taste
Put garlic and salt in food processor and process until garlic is finely chopped, about 1 minute. Add tomatoes and process until there are only small chunks remaining, about 2 minutes. Put tomato mixture into a non-metal bowl and add vinegar.
Put cucumbers, red pepper, green pepper, and onions into food process and process until finely chopped. (You can leave it as chunky as you prefer.) Add vegetable mixture to tomato mixture. Scrape out food processor bowl, or wipe with paper towel.
Wash basil leaves and shake or spin dry. Put basil in food processor and process until finely chopped. Add basil to tomato/vegetable mixture. Stir in olive oil and season to taste with sea salt and fresh ground black pepper. (I didn’t use much of either.)
Chill gazpacho for a few hours before serving. To serve, put in individual bowls and drizzle a small amount of olive oil over soup. Top with very thinly sliced basil leaves.