Best Cuisinart Yellow Tomato Gazpacho Recipes

Grilled Yellow Gazpacho image

Provided by Trisha Yearwood

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/4 pounds ripe yellow tomatoes
1 large yellow pepper, halved and seeded
1 small clove garlic
1 small shallot, halved
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 English cucumber, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup torn fresh basil leaves

Steps:

Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated.
Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.

Yellow Gazpacho image

Yield Makes 6 servings

Number Of Ingredients 11

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
Garnish:
diced cucumber; diced yellow bell pepper; chopped fresh chives

Steps:

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.
Working in batches, purée 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.