1 orange
1 24 oz Golden Tomato Puree*
2 yellow bell peppers, chopped
1 cucumber, peeled and chopped
1 medium onion, chopped
1 garlic clove, chopped
3/4 c good EVOO*
1/4 c port vinegar*
red pepper flakes
*Available at ATI
Peel orange make sure to get all the white pith off. Cut orange into 1″ pieces. Stir together with remaining ingredients and 1 tsp salt. Working in batches, puree in a blender until smooth, about 30 seconds per batch, then force through a fine-mesh sieve into a bowl. Whisk all the batches together, then season with salt and chill, covered with plastic wrap. Serve in chilled bowls with a a little orange zest and red pepper flakes for garnish.
[...] nicholeati wrote a fantastic post today on “Recipe: Yellow gazpacho”Here’s ONLY a quick extract1 orange 1 24 oz Golden Tomato Puree* 2 yellow bell peppers, chopped 1 cucumber, peeled and chopped 1 medium onion, chopped 1 garlic clove, chopped 3/4 c good olive oil* 1/4 c port vinegar* red pepper flakes … [...]