Golden Gazpacho

How to make Golden Gazpacho Recipe

4 SERVINGS

Ingredients:
1 cup Yellow beefsteak tomato, peeled, seeded, 1/4 inch (.6 cm) dice
2 cups Yellow bell peppers, seeded, 1/4 inch (.6 cm) dice
3/4 cup Papaya, peeled, seeded, 1/4 inch (.6 cm) dice
2 Shallots, peeled, 1/4 inch (.6 cm) dice
1 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
2 Garlic cloves, 1/4 inch (.6 cm) dice
2 tablespoons Tequila or water
2 slices White bread, crusts removed
1 tablespoon Lime juice
1 tablespoon Sherry vinegar
2 tablespoons Olive oil
Dash Tabasco
To taste Salt and black pepper

For the Garnish:
1/4 cup Sour cream
1/4 cup Green bell pepper, 1/4 inch (.6 cm) dice

Method:
Combine all the ingredients except the seasonings and garnish in a blender or food processor. Blend to desired consistency.

Correct seasoning and add Tabasco. Chill well.

Garnish with the sour cream and green bell pepper.

Notes:
Gazpacho began centuries ago as a poor people’s food and consisted of nothing more than leftover bread, olive oil, vinegar, garlic, and water. Over the centuries, each region of Andalusia, Spain, developed its own distinctive version of gazpacho based on the same simple ingredients.The discovery of the New World introduced Spain to tomatoes and peppers, and later in the 19th century, Eugenia de Montijo, empress of France and Andalusian by birth, made the foods of her homeland fashionable throughout the French Empire. Gazpacho, traditionally being red or white, was one of those foods.Today there are as many varieties of gazpacho as there are towns in Andalusia, but the local chefs usually do not use cucumbers or onions in gazpacho. Some are like a chopped salad and others are made with almonds or lima beans or even sorbet of gazpacho.

Golden Gazpacho