This is the simplest gazpacho I could think of. It happens to be really pretty with yellow tomatoes,
This is the simplest gazpacho I could think of. It happens to be really pretty with yellow tomatoes, but is just as easily made with red tomatoes (or red peppers, or both). You can add a bit of garlic or onion for some extra punch, but this is just simple and smooth and light as it is. Straining isn’t necessary if you like your soup with more texture, but in that case I would recommend peeling the tomatoes first. Mark an X in the bottom with a paring knife and drop them into boiling water for a minute. Remove and put them in a bowl full of ice water. The skin will come right off. -- source link
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