It's hot outside, tomatoes are at their best, and I need to drop some weight. It's also Weekend Herb Blogging created by Kaylin, so I knew this recipe for Golden Gazpacho was a good choice to make. I enjoy this soup very much. It's the kind of dish where each spoonful tastes better and better. By the time I was through eating my serving, I was totally in love with it. It not only looks different from the traditional red gazpacho, it has a Vietnamese twist due to the addition of lemongrass, which tastes wonderful along with the cucumbers, tomatoes and peppers. The recipes uses yellow tomatoes, but you can use the traditional red tomatoes too. I think orange tomatoes would give the soup a deeper and more pleasing shade of yellow. The soup is low in calories, but you don't feel like you're eating diet food. My only reservation is that, once again, the number of servings is grossly overstated. It says it serves 6 to 8. On what planet? The soup is so wonderful, I think that four people would be begging for more, and since it's low in calories, why not eat your fill? Please go over to Kaylin's site to see all the other Herb Bloggers. There's always something new and exciting there.
2 1/2 lbs. yellow tomatoes, peeled and cut up
1 large cucumber, peeled, seeded, and diced.
1 red bell pepper, seeded and diced
3 or 4 scallions, thinly sliced
1 lemongrass stalk, bottom 2 inches only, tough outer layer removed, and finely diced
2 Tbsp rice wine vinegar
1/4 cup olive oil
1 jalapeno chile, seeded and minced
1/2 tsp salt
1/8 tsp freshly ground pepper
Tabasco sauce to taste
Garnishes: Croutons, herbs, yogurt. I used several different varieties of my basil.
Puree the tomatoes in a blender or food processor and strain through a medium fine sieve placed over a medium sized bowl. Stir in all the remaining ingredients, cover and refrigerate until cold. Serve in cold serving bowls garnished with croutons or herbs, such as cilantro, basil, mint or tarragon.
Serves 2 to 4 people