If you have been searching for liquid essence of the summer sun, this is the soup for you. The yellow gazpacho recipe from Ana Sortun’s Spice cookbook has a vibrant tomato flavor and a velvety texture from bread and good extra virgin olive oil. Since the summer sun also has heat, I added a quarter of a habanero pepper which gives it a lovely floral citrusy punch. If there is any chance you get pints of high quality cherry tomatoes (sungold or even red), please make this recipe before the end of the summer.
Although the recipe is simple (throwing a few things in a blender or food processor), I want to point out a couple techniques in the recipe which are important in terms of texture and consistency:
- Using bread as a thickener in the soup. Gazpacho without bread will separate out into liquid and pulp. The bread acts as a “body” keeping the pulp, juice and olive oil to produce a well-bodied, smooth texture.
- Straining the soup (in my case, a metal tea strainer) to get rid of skin and seeds and larger bits of bread.
- Use of contrasting textures between smooth soup, crunchy juicy peppers and crunchy dry home-made croutons
Golden Gazpacho with Habanero
Continue reading “Sunshine Soup in a Culinary Terrarium: Golden Gazpacho”