Golden Gazpacho with Minted Cream

Fresh, mint-flecked cream is an elegant final touch to this summery soup of yellow tomatoes, peppers, and squash.

From: The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell Buy the book

TOTAL TIME: 0:15
PREP: 0:10
LEVEL: Moderate
YIELD: 4 servings

Ingredients

  • 1 lb. yellow tomatoes
  • 1 yellow bell pepper
  • 1 small yellow squash
  • 2 shallots
  • 1 c. carrot juice
  • 2 tbsp. sherry wine vinegar
  • ¾ tsp. Kosher salt
  • ½ c. fresh mint leaves
  • ½ c. sour cream

Directions

  1. In a blender, combine tomatoes, bell pepper, squash, shallots, carrot juice, vinegar, and salt; purée until smooth. Transfer to a container and refrigerate until chilled.
  2. In a small saucepan of boiling water, cook the mint leaves for 10 seconds to set the color. Drain and rinse under cold water. Squeeze dry and finely chop. Transfer to a small bowl with sour cream and stir to combine.
  3. Serve soup in chilled bowls and top each with a dollop of minted sour cream.
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