Yellow Gazpacho

Name: Yellow Gazpacho
Ingredients: 1 navel orange; 4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped; 2 large yellow bell peppers, coarsely chopped; 1 (3/4-pound) cucumber, peeled and coarsely chopped; 1 medium onion, chopped; 1 garlic clove, chopped; 3/4 cup olive oil; 1/4 cup Sherry vinegar; 1/4 teaspoon hot sauce such as Tabasco, or to taste; diced cucumber; diced yellow bell pepper; chopped fresh chives

10 ingredients

2 steps

Ingredients

1 navel orange
4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 (3/4-pound) cucumber, peeled and coarsely chopped
1 medium onion, chopped
1 garlic clove, chopped
3/4 cup olive oil
1/4 cup Sherry vinegar
1/4 teaspoon hot sauce such as Tabasco, or to taste
diced cucumber; diced yellow bell pepper; chopped fresh chives

Directions

1

Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
2

Working in batches, puree in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.