Yellow Gazpacho

(recipe from Real Simple magazine)

2 lbs. yellow beefsteak tomatoes, halved crosswise
1 tsp. kosher salt
1 small white onion, peeled and quartered
1 small garlic clove, peeled
2 Tbsp. fresh lemon juice
1 jalapeno, seeded and minced
1/4 cup fresh cilantro leaves, chopped
1 small cucumber, diced
1 small orange or red tomato, diced

Working over a large bowl, squeeze the yellow tomato halves to release the seeds and juices.  Reserve the liquid.

Combine the squeezed yellow tomatoes and salt in a food processor or blender and puree until smooth.  Transfer to the bowl containing the tomato pulp and juice.  Add the onion, garlic, and lemon juice to the food processor or blender and puree until smooth.  Add the onion liquid into the bowl containing the tomatoes.  Add the jalapeno, cilantro, cucumber, and diced tomato and mix well.  Refrigerate until ready to serve.

(Allow time for the soup to sit in the refrigerator a while for the flavors to blend and mellow.  [The onion was a bit too strong for me after it first was made, but eased after a while in the fridge.]  This is very tasty and easy to make!  And colorful!)

Summer Tomato Soup

(Recipe from a magazine, I'm not sure which one.)

Serves 8

3 lbs. tomatoes, peeled and seeded (I neither peeled nor seeded)
1 green pepper, coarsely chopped
1 cucumber, peeled, seeded, and chopped (I only peeled, not seeded)
3 large stalks celery, without tops, ribs
2 Tbsp. olive oil
1/4 c. tarragon vinegar
10 small basil leaves, coarsely chopped
1 Tbsp. chopped fresh tarragon leaves
1 c. vegetable stock
salt & pepper to taste


Put all ingredients except stock and salt & pepper into a blender or a food processor and process to a rough texture.  Pour into a large bowl and stir in stock (if soup is too thick, add a little extra stock).  Add salt & pepper to taste.  Serve either at room temperature or slightly chilled.

(I made this for Justin.  It's a delicious gazpacho!  No cooking!  I used heirloom tomatoes.  Make sure you like tarragon.)