Spicy Yellow Gazpacho
When it’s hot outside, the last thing you want to eat is soup. But the heat from this soup isn’t from the temperature; it’s from the spice. Though the flavors are complex and intense, the recipe is easy. The food processor does most of the heavy lifting. Courtesy of Nutritious Eats
4-5 cups of chopped tomatoes, yellow and red (about 6-8 tomatoes)
1/2 large cucumber, peeled, seeded and chopped
1 green bell pepper, chopped
2 serrano chili peppers, seeded, membranes removed and chopped
2 garlic cloves chopped
1/3 cup cilantro leaves, roughly chopped
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
1 small lemon, juiced
salt and pepper to taste
Add all but 1/3 of the veggies (tomatoes, cucumbers and bell peppers) to the blender or food processor (make sure those remaining vegetables are chopped to a bite-size dice). Add in ALL of the garlic, Serrano chilies, red wine vinegar, olive oil, a couple pinches of salt and pepper. Blend until smooth.
Pour mixture to a glass bowl. Squeeze in lemon juice. Add the remaining reserved chopped veggies and season soup with additional salt and pepper if needed.
Refrigerate for at least 2 hours for flavors to marry. Garnish with cilantro, sour cream, croutons or avocado.