Golden Gazpacho with Minted Cream

Name: Golden Gazpacho with Minted Cream
Prep time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 lb. yellow tomatoes, cored and cut into large chunks; 1 yellow bell pepper, cut into large chunks; 1 small yellow squash (4 ounces), cut into large chunks; 2 shallots, peeled and halved; 1 c. carrot juice; 2 tbsp. sherry wine vinegar; 3/4 tsp. kosher salt; 1/2 c. fresh mint leaves; 1/2 c. sour cream

By Brent Ridge and Josh Kilmer-PurcellPublished: May 28, 2014

Be the first to review!

Jump to recipe

Paulette Tavormina; Prop Styling by Cindy DiPrima; Food Styling by Paul Grimes

Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

15 mins

Cal/Serv:

112

Fresh, mint-flecked cream is an elegant final touch to this summery soup of yellow tomatoes, peppers, and squash. This recipe originally appeared in The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge, Sandy Gluck, and Josh Kilmer-Purcell.

Advertisement - Continue Reading Below

Ingredients

1 lb. yellow tomatoes, cored and cut into large chunks
1 yellow bell pepper, cut into large chunks
1 small yellow squash (4 ounces), cut into large chunks
2 shallots, peeled and halved
1 cup carrot juice
2 Tbsp. sherry wine vinegar
3/4 tsp. kosher salt
1/2 cup fresh mint leaves
1/2 cup sour cream

Directions

1. Step 1In a blender, combine tomatoes, bell pepper, squash, shallots, carrot juice, vinegar, and salt; purée until smooth. Transfer to a container and refrigerate until chilled.
2. Step 2In a small saucepan of boiling water, cook the mint leaves for 10 seconds to set the color. Drain and rinse under cold water. Squeeze dry and finely chop. Transfer to a small bowl with sour cream and stir to combine.
3. Step 3Serve soup in chilled bowls and top each with a dollop of minted sour cream.