YELLOW TOMATO GAZPACHO
Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.
Provided by Samantha Ferraro
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- In a medium sized bowl, roughly tear up bread and add enough water to cover. Allow bread to soak for 15 minutes.
- After about 15 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine, making sure everything is evenly coated with olive oil. Season with salt and pepper and let everthing marinate for another 15 minutes.
- In a food processor or blender, blend together the vegetable mixture until pureed and there are no large peices of bread or vegetable. Add a few dashes of redwine vinegar and season with a good amount of salt and pepper. Taste for seasoning and give it one bland pulse.
- For a silky smooth texture, pour the gazpacho soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
- Chill gazpacho for at least 30 minutes before serving and once ready, pour pour in bowls and garnish with an extra drizzle of olive oil, chopped vegetables and fresh oregano.
Nutrition Facts : Calories 316 kcal, Carbohydrate 39 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 311 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS
Get your next dinner party off to an impressive start with this savory cream soup. Guests will love the roasted tomato flavor and crispy bread slices. If you make it in summer, try grilling the tomatoes instead.-Patterson Watkins, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme. , Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended., In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). , Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.
Nutrition Facts : Calories 367 calories, Fat 25g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 870mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
ICED YELLOW TOMATO SOUP B-H-G
Make and share this Iced Yellow Tomato Soup B-H-G recipe from Food.com.
Provided by Nana Lee
Categories Peppers
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor bowl or blender container combine half of the broth, yellow tomatoes, sweet pepper, banana pepper, garlic, and onion.
- Cover and process or blend mixture until smooth.
- Repeat.
- Chill for 4 hours.
- Decorate with fresh chives, if desired, and serve.
Nutrition Facts : Calories 43.4, Fat 0.9, SaturatedFat 0.2, Sodium 52, Carbohydrate 7, Fiber 1.4, Sugar 0.7, Protein 3.4
YELLOW TOMATO SOUP
Categories Soup/Stew Milk/Cream Blender Onion Tomato Quick & Easy Bacon Hot Pepper Sherry White Wine Summer Bon Appétit
Yield Makes 6 (first-course) servings
Number Of Ingredients 10
Steps:
- Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
CREAMY ICED TOMATO SOUP
This is an amazing low fat, full-of-taste cold tomato soup and it is very easy to prepare. Cooking time is cooling time.
Provided by one_of_t2
Categories Vegetable
Time 4h10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender except sour cream.
- Puree until smooth.
- Refrigerate until cold (you may prepare up to 2 days in advance).
- Just before serving, stir in sour cream.
- Serving suggestions: To keep the soup cold while serving, place a smaller bowl inside a large bowl and add ice to the larger bowl. Place the cold soup in the smaller bowl. Serve the soup in small bowls or single serving "shot glasses".
Nutrition Facts : Calories 64.9, Fat 3.8, SaturatedFat 2.3, Cholesterol 11.8, Sodium 468.9, Carbohydrate 7.1, Fiber 0.8, Sugar 4.2, Protein 1.9
ICED YELLOW TOMATO SOUP
Make and share this Iced Yellow Tomato Soup recipe from Food.com.
Provided by GG 38966
Categories Peppers
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor bowl or blender container combine half of the broth, yellow tomatoes, sweet pepper, banana pepper, garlic, and onion. Cover and process or blend mixture until smooth. Repeat.
- Transfer soup to bowl. Chill, covered, for 4 hours. Top with diced Roma tomato and garnish with fresh whole chives, if desired. Makes 8 servings.
Nutrition Facts : Calories 36.7, Fat 0.7, SaturatedFat 0.1, Sodium 189.6, Carbohydrate 6.2, Fiber 1.5, Sugar 0.8, Protein 2.6
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