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Red and Yellow Tomato Gazpacho
Makes 6 servings
*1 1/2 lbs. large ripe red tomatoes
*1 1/2 lbs. large ripe yellow tomatoes
*1 large yellow onion, chopped
*1 medium red bell pepper, chopped
*2 stalks celery, chopped
*1/4 cup extra virgin olive oil
*2 cloves garlic, minced
*2 tbls. basil, chopped
*4 scallions, chopped
*cup red wine vinegar
*1 tsp. Tabasco® sauce or to taste
*Salt and freshly ground black pepper to taste
*1 1/2 cups chicken stock
*Sour cream
*1 cucumber, peeled, seeded and finely diced
1Peel and seed tomatoes, keeping the yellow and red tomatoes separate. Chop coarsely.
2In a large bowl, combine the onion, bell pepper, celery, olive oil, garlic, basil, scallions, vinegar and Tabasco sauce. Season generously with salt and pepper. Divide the mixture in half and place into two separate bowls. In one bowl add red tomatoes and in the other add the yellow tomatoes. Add chicken stock to each soup to desired consistency. Chill 1 hour.
3To serve, use 2 ladles and simultaneously pour soups from opposite sides into chilled shallow soup bowls so that they meet in the center. Top with a dollop of sour cream and sprinkle with diced cucumber. Reseason if necessary.
  • This chunky version makes a stunning two-color presentation, but you can combine the red and yellow tomatoes for a beautifully-colored soup. If yellow tomatoes are not available, use 3 lbs. of red tomatoes.