Gazpacho del Sol Recipe

Gazpacho del Sol

Ingredients

Gazpacho
• 4 cups yellow tomatoes, cored, deseeded and rough chopped
• 1/2 tsp. jalapeno, deseeded and chopped fine
• 1/4 cup light-colored sherry vinegar
• 1/2 cup sugar
• 1 tsp. kosher salt
• 1/4 cup fresh lemon juice
• 1 tbsp. rice vinegar
Cucumber and Mint Drizzle
• 1 cup cucumber, peeled and seeded
• 1/2 cup sour cream
• 3 tbsp. fresh mint, chopped
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper

Instructions

Gazpacho
1. Place all the above ingredients in a food processor with a blade attachment.
2. Puree until smooth in texture.
3. Top with cucumber and mint drizzle.
Cucumber and Mint Drizzle
4. Place the cucumbers and sour cream in a food processor and puree.
5. Add the mint, salt and pepper.
6. Puree for a few seconds.
7. Place the yellow tomato soup in chilled bowls and drizzle the cucumber-mint sauce on top (an easy way to do this is to use a plastic bag with a tiny corner cut off).
8. Garnish with a sprig of mint, if desired.