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Season 2007 Episode 11.19.07

#0073 - Golden Gazpacho

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We’re busting you into the Fort Knox of flavor!With summer’s bounty rolling in on all sides, I wanted to do an easy rendition of a summer staple with a twist. You may have had gazpacho before, but did it shine? The many heirloom and unusual varieties of ingredients, like lemon cucumbers and tomatoes, are perfect for a novel color theme. It’s time for gazpacho with bling!Traditionally this summer soup is thickened with bread, but using sun-dried tomatoes as an alternative makes it both fresh and gluten-free. Gazpacho is a great way to enjoy some of the best produce the season has to offer, and you’ll have a great meal without even having to heat up your kitchen on a hot summer day!Golden Gazpacho:Serves 2 as entrée, 3-4 as appetizer2 C yellow tomatoes, we like yellow cherry tomatoes1 C lemon cucumber, chopped¼ C onion, chopped2T olive oil, or to taste2T oregano, plus additional for garnish1/8 C sun-dried tomatoes, soaked until softSmall clove garlic1t mustard1t agave syrup or honeyJuice of ½ lemon1/8 Cup sun dried tomatoes, soakedSalt and pepper¼ red jalapeno for garnish, mincedBlend the sun-dried tomatoes, garlic, olive oil, agave, mustard and half the fresh tomatoes in a food processor until smooth and creamy. Add remaining tomatoes, onion, oregano and cucumber, and pulse until desired consistency... Smooth? Chunky? You know what you like. Garnish with finely minced red pepper and fresh oregano. Edible flowers are nice too if you can get them, and you can get them if you try!Taste the sunshine, gold-diggers!moreless

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