Gazpacho (Spain)

     Now I can't speak for every member, but, in my family the way we know summer has arrived is when tomatoes start making it onto the dinner table.  When it becomes unbearably hot outside we cut up a few beefsteak tomatoes which are sprinkled with a bit of salt. 
     Obviously the farmers of Spain had the same liking towards the American import, seeing as they devoted a soup to the tomato known as Gazpacho.
      If you have read any of my previous posts, you probably will have been exposed to the fact that many other countries lay claim to dishes which they did not originate.  Gazpacho is no different, many Mediterranean countries (Italy, Greece, and many North African countries) have "Borrowed" the dish and forgotten to return it. 
      I had gone for years making the traditional red gazpacho.  Then, I was introduced to elusive summer favorite of yellow tomatoes.  A very good friend of mine placed yellow cherry tomatoes into a salad to give it some summer color.  Upon seeing this I ran to the farmers market and bought about five cartons of yellow tomatoes.
     After some kitchen abortions I finally invented a recipe that would become a staple in my kitchen.  My Golden Gazpacho says good by to the traditional red and celebrates the yellow without loosing that great tomato flavor.  For an easy garnish, I usually place a halved red cherry tomato in the center of the bowl, which welcomes my more cautious diners in with something familiar.
    

Gold Gazpacho

4 pounds (about 6 large) yellow tomatoes

1 large yellow pepper

3 large garlic cloves.

1 tablespoon olive oil

1 large cucumber, peeled, seeded, coarsely chopped

6 tablespoons red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste.

3 small cherry tomatoes, halved (optional)

On a large baking sheet place the tomatoes, peppers, and garlic drizzle with the tablespoon of olive oil.  Place the oven to the broiler setting and place the vegetable in the oven to broil just until the juices begin to run and the skin chars. 

Remove the vegetables from the pan and allow to cool slightly before continuing.  Remove the skin and seeds from the pepper and tomatoes by running under cool water, then chop the tomatoes and peppers to about 1/4 inch pieces.  Mince the roasted garlic. 

In a large food processor, combine the tomatoes, peppers, garlic, cucumber, vinegar, and oil (If you are using a blender you will probably have to make the soup in 3 batches and combine later).  Puree the ingredients and season with salt and pepper.  Pour into a container and chill the soup for at least 1 hour. 

Pour the soup into six separate bowls and garnish with the the tomato halves.  Serve immediately

Serves 6