I got these beautiful sweet yellow tomatoes from the farmers market so I wanted to make gazpacho with them. I dropped the tomatoes in boiling water for a few minutes so I could peal them and discovered how sweet and fruity they taste. If I closed my eyes and ate them I would never guess they were tomatoes and got inspired to add orange to the bring out the fruit notes.
Ingredients Makes about 6 cups – about 6 servings
2 lbs. 6 oz. yellow tomatoes
1/2 cup of cucumber (chopped small)
1 large orange (segments with membrane skin and seeds removed and then chopped) and use about-
2 tablespoons of orange zest.
1/2 red bell pepper – stem and seeds removed and fine chopped
1/4 cup chopped scallions
1 jalapeno chopped fine (you may need slightly more or less depending on the heat, size of your pepper and your taste)
3 garlic cloves minced
2 Tablespoons extra virgin olive oil
2 Tablespoons white vinegar
2 Tablespoons fresh squeezed lime juice
1/4 teaspoon aleppo pepper
1/2 teaspoon cumin
2 teaspoons kosher salt – 1 teaspoon kosher salt + 1 teaspoon kosher salt to add to a pot of water
1/4 teaspoon black pepper
2 Tablespoons fresh cilantro
2 Tablespoons fresh basil
Put a pot of water on the stove to boil and add a little salt. Cut light x cuts on bottom of tomatoes and drop in boiling water.
Remove tomatoes after a minute or two. Let tomatoes cool and peal them and remove the tomatoes button where it was once attracted to a stem.
Lightly chop the tomatoes and blend them. Add the rest of the ingredients and adjust seasonings if necessary. Serve Chilled.