Top | Soups

Golden Gazpacho

(recipe, Carrie Floyd)


primary-image, l

Introduction

Recently, while leafing through Nigel Slater's fantastic book Tender, I became smitten with his description of "a soup the color of marigolds." Though the soup (a blend of yellow tomatoes and carrots, simply seasoned) sounded delicious for a cold autumn day, I'm still basking in the last days of summer. This soup is my amalgam of Culinate Gazpacho and Slater's marigold soup, and I can't help but say, it's golden. Though the seasoning is spare, I think it's just right for giving the soup a little pizzazz while letting the flavors of sweet late summer tomatoes and vegetables shine.

Ingredients

  1. Extra-virgin olive oil (use a high-quality one for this soup, the one you set aside for salads and drizzling)
  2. 1 yellow or orange bell pepper, seeds and membranes removed, chopped
  3. 2 garlic cloves, chopped
  4. 2 cups peeled and roughly chopped carrots
  5. 3 cups assorted yellow/gold tomatoes (I used mostly cherry and pear tomatoes, with a couple of yellow Romas)
  6. ½ tsp. ground cumin
  7. Big pinch of Spanish smoked paprika (pimentón de la Vera, sweet or hot), plus extra for garnish
  8. 3 cups water
  9. Kosher salt
  10. 1 piece (about 2 inches long) artisan-style bread, toasted
  11. 1 tsp. sherry vinegar

Steps

  1. In a medium-large pot, pour in enough olive oil to cover the bottom. Over low heat, cook the yellow pepper about 10 minutes, until it begins to soften. Add the chopped garlic, turn the heat up to medium, and stir until you begin to smell the garlic. Add the carrots, tomatoes, cumin, and paprika, give it all a stir, then add the water and about a teaspoon of salt.
  2. Bring the pot to a boil, turn down the heat, and simmer, partially covered, for about 20 minutes, until the carrots are tender but not mushy. Turn off the heat, add the toasted bread, and with an immersion blender, purée until smooth. Stir in the vinegar and season to taste with salt. Chill thoroughly, overnight or at least for several hours.
  3. When ready to serve, pour the gazpacho into small cups or bowls. Drizzle with olive oil and sprinkle with additional paprika.