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Saturday, June 02 2012

Yellow tomatoes combine with chickpeas and yellow bell pepper to create this lovely golden-hued soup. If yellow tomatoes are unavailable, use red instead the results will be pumpkin-colored.


Golden Gazpacho
Recipe from 
Servings: Serves 4
    1-1/2  pounds  ripe yellow tomatoes, seeded and chopped
       large cucumber, peeled, seeded and chopped
       large yellow bell pepper, seeded and chopped
    1-1/2  cups  cooked or 1 15-ounce can chickpeas, drained and rinsed
       cloves garlic, chopped
       scallions, trimmed
     tablespoons  olive oil
     tablespoons  white wine vinegar
        Salt to taste
        Cayenne pepper, optional
    1/2  cup  croutons for garnish
     tablespoons  minced fresh parsley or basil for garnish
Put tomatoes, cucumber, yellow bell pepper, 1 cup chickpeas and garlic into food processor. Cut green part off scallions, mince and set aside. Coarsely chop white part of scallions, and add to food processor. Puree until smooth.
Add oil and vinegar, and season with salt to taste. Add dash of cayenne, if using, and process until blended.
Transfer soup to a large nonmetallic serving dish. Cover, and refrigerate 1 to 2 hours. Taste to adjust seasonings.
To serve, ladle soup into bowls. Garnish with remaining 1/2 cup chick-peas, croutons, parsley and reserved scallion tops.
nutrition information
Per serving: Calories 230, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 30 g, Fiber 7 g, Protein 9 g, Sugars 6 g Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:32 am   |  Permalink   |  0 Comments  |  Email

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