Magazine article Sunset

THe Low-Fat Cook

Magazine article Sunset

THe Low-Fat Cook

Article excerpt

Rainbow soups

* Loaded with vegetables, gazpacho easily ranks high in healthfulness. To make the most of its flavor, select ripe, peak-season tomatoes. And for fun, use yellow tomatoes. Gazpacho also can be made with cream, but think slim and use lighter buttermilk for its refreshing effect.

Yellow Tomato Gazpacho with Shrimp

PREP TIME: About 50 minutes

NOTES: Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired.

MAKES: 7 to 8 cups; 4 to 6 servings

3 pounds ripe yellow tomatoes (about 6), rinsed, cored, and cut into chunks

2/3 cup tomato juice

3 tablespoons red wine vinegar

3 tablespoons lemon juice

2 teaspoons Worcestershire

1 teaspoon hot sauce

1 cup diced red bell pepper

1/3 cup peeled, seeded, diced cucumber

1 clove garlic, minced

1 1/2 tablespoons chopped fresh cilantro

1/2 pound (70 to 90 per lb.) shelled cooked rock shrimp or tiny shrimp

Salt and pepper

1. In a food processor or blender, coarsely puree tomatoes, a portion at a time Pour into a large bowl.

2. Stir in tomato juice, vinegar, lemon juice, Worcestershire, hot sauce, bell pepper, cucumber, garlic, and cilantro. …

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