Mr. Snowgoose and I were making dinner for his dad last Sunday and since it was super hot (in Seattle standards) I thought gazpacho and a salad seemed like a good idea. Plus we were headed to the farmer's market and we could pick up pretty much everything we needed except for the yellow pepper and feta cheese.
Has anyone else noticed how expensive tomatoes are? We were buying local and they were still $4 a pound. The recipe called for 3 pounds of yellow tomatoes but since there was only three of us eating soup I got away with buying 2 1/4 pounds (six tomatoes total).
This also came from Real Simple Magazine, the August 2008 issue.
It wasn't like the traditional gazpacho recipes of my past that were spicy. It was kind of sweet and obviously really simple.
Golden Gazpacho with Feta
3 pounds yellow tomatoes (about 6), cut into large pieces
1 yellow bell pepper, cut into large pieces
2 tablespoons red wine vinegar
Kosher salt and pepper
4 ounces Feta, crumbled (1 cup)
1/2 cup fresh basil leaves, torn
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1/2 pound thinly sliced prosciutto and/or salami (optional)
8 bread sticks (optional)
Working in batches, puree the tomatoes and bell pepper in a food processor and transfer to a large bowl.
Stir in the vinegar and 1 1/2 teaspoons salt. Divide among serving bowls and top with the Feta, basil, pine nuts, oil, and 1/4 teaspoon pepper. Serve with the prosciutto, salami, and bread sticks, if desired.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 255(69% from fat); FAT 20g (sat 6g); CHOLESTEROL 25mg; CARBOHYDRATE 15g; SODIUM 1116mg; PROTEIN 9g; FIBER 3g; SUGAR 2g
Notes: I lost the grocery list and recipe somewhere between the farmer's market and grocery store so I forgot the pine nuts. They weren't missed at all. Mr. Snowgoose's dad wound up reheating some leftover flank steak and we had a large cheese and salami plate beforehand so we would up not eating much of the garden salad or any of the bread.
That time we went to Tofino
2 years ago