75 minutes
This Sunshine Yellow Gazpacho is a refreshing, vibrant soup that is perfect for warm days. With the natural sweetness of yellow or orange tomatoes and a creamy swirl, it’s a delightful way to enjoy a blend of fresh flavors. The addition of crumbled bacon on top adds a savory crunch that takes this dish to the next level.
Yellow Or Orange Tomatoes, chopped
0 lb
Medium Cucumber, peeled, seeded, and chopped
each
Medium-size Orange Bell Pepper, chopped
each
Jalapeño Pepper, chopped
each
Garlic Clove, chopped
each
tablespoons
teaspoons
teaspoons
cups
Cooked Crumbled Bacon
to taste
1.
Place the chopped tomatoes, cucumber, bell pepper, jalapeño, and garlic into a blender or food processor. Add the apple cider vinegar, salt, and black pepper. Blend until smooth and free of chunks.
2.
Pour the blended mixture into a large bowl and stir in the heavy cream. Taste and adjust the seasonings if necessary.
3.
Cover the bowl and chill the gazpacho in the refrigerator for at least one hour.
4.
When ready to serve, ladle the gazpacho into bowls and garnish with cooked, crumbled bacon if desired.
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