Golden Gazpacho
James Carrier
How to Make It
Step 1
1
Rinse, stem, seed, and coarsely chop bell peppers.
Step 2
2
In a blender, combine peppers, broth, sour cream, and lemon juice. Whirl until smooth. If making up to 1 day ahead, cover and chill.
Step 3
3
Ladle soup into wide bowls. Onto the centers, spoon equal portions of grapes, tomatoes, cucumber, almonds, cilantro, and mint. Add salt and pepper to taste.
Ingredients
2 yellow bell peppers (about 1 lb. total)
1 cup chilled fat-skimmed chicken broth or vegetable broth
1/2 cup chilled sour cream
2 tablespoons lemon juice
2/3 cup seedless green grapes, rinsed and cut in half
2/3 cup cherry tomatoes (3/4 to 1 in. wide), stemmed, rinsed, and cut into halves or quarters
2/3 cup diced English cucumber
1/4 cup coarsely chopped salted roasted almonds
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint leaves
Salt and fresh-ground pepper
Directions
Step 1
1
Rinse, stem, seed, and coarsely chop bell peppers.
Step 2
2
In a blender, combine peppers, broth, sour cream, and lemon juice. Whirl until smooth. If making up to 1 day ahead, cover and chill.
Step 3
3
Ladle soup into wide bowls. Onto the centers, spoon equal portions of grapes, tomatoes, cucumber, almonds, cilantro, and mint. Add salt and pepper to taste.
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