Yellow Tomato and Smoked Paprika Gazpacho
This recipe was developed by the chefs at Ateliers et Saveurs in Montreal for Epicure’s 2011 Wine & Dine Celebration.
30 min
6 servings
100 calories
Ingredients
5 yellow vine tomatoes, diced
1⁄2 cucumber, diced
1 red onion, diced
1 green pepper, diced
1 red pepper, chopped
Sea Salt, to taste
Black Pepper, to taste
2 tbsp white balsamic vinegar
1⁄3 - 1⁄2 cup puréed tomatoes, to taste
1 tsp garlic, freshly chopped
2 tbsp olive oil
2 tbsp Red Pepper Jelly
Smoked Spanish Paprika, to taste
Instructions
Place first 5 ingredients in a colandar. Salt generously and let drain overnight to release the water.
Place vegetables into a food processor and pulse to create a fine, chunky mixture.
Add white balsamic vinegar, tomato puree, garlic, Red Pepper Jelly and olive oil. Mix to combine. Adjust Salt and Pepper to taste and chill in fridge. Serve cold with a dusting of Smoked Spanish Paprika.
Nutritional Information
Per serving: Calories 100, Fat 5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 14 g (Fiber 2 g, Sugars 6 g), Protein 3 g.