Yellow Gazpacho!

I have been obsessed with gazpacho this summer.  And our delivery from Hepworth Farms yesterday gave me the perfect excuse to make some- I even had enough yellow produce options in my box to make a yellow batch.  There are tons of gazpacho recipes out there.  I tend to use them as a guideline and then season to my family’s taste.  Today I added one of those gorgeous jalapeño peppers (instead of hot sauce) from Hepworth Farms.

Here is the link to a gorgeous blog, La Tartine Gourmande, and her recipe that I used as a starting point.

 Gazpacho Recipe from La Tartine Gourmande

yellow peppers, cucumbers, yellow tomatoes, yellow onions, jalapeño peppers from Hepworth Farms
Generous 2 pounds red or yellow tomatoes, seeded and diced
1 English cucumber, peeled, seeded, and diced
1 red or yellow bell pepper, corred, seeded, and diced
1 large shallot, chopped
2 cloves garlic, chopped
Few drops hot sauce
2 tablespoons sherry vinegar
¼ cup olive oil
Salt and black pepper, to taste

1. In a blender, combine the tomatoes, cucumber, bell pepper, shallot, and garlic.

Work the mixture until it forms a puree.

2. Transfer to a large bowl. Add the hot sauce, vinegar, olive oil, salt and black pepper. Cover and refrigerate for at least 3 hours or up to 1 day.

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