Carol’s Yummy Yellow Gazpacho

We love it when our subscribers use GGOO in recipes and share the results with us and their friends.

This is a guest recipe from Carol Fair of Peachtree City, Georgia.

Carol Fair

I’m on a roll for trying new things. Say a prayer/wish me luck…I don’t own a food processor so I’m about to use my blender (on chop mode) for my Yellow Gazpacho.

Thank you Jay Stogner for the recipe! Hope I don’t turn this into mush 😅🙏

Jay adds a tip:  Blend in batches so if one gets too mushy..you can balance it with the 2nd

The next day Carol announced, “Declared a hit! Loved it!”

Carol’s Yummy Yellow Gazpacho

Ingredients

The flavor or GGOO makes all the difference in this recipe!

• 5 medium yellow heirloom tomatoes, cored and quartered
• 1 small yellow onion, diced (sweet onion preferred)
• 1 medium yellow squash (6 ounces) halved lengthwise and thickly sliced
• 1 yellow bell pepper, ribs and seeds removed and cut into large chunks
• 1 garlic clove, thinly sliced
• 1/2 cup carrot juice
• 3 tablespoons wine vinegar
• 2 tablespoons Galilee Green Olive Oil (GGOO)
• Kosher salt
• 1 cup cilantro chopped for garnish
• 1/2 avocado, diced for garnish

Directions

1. In a food processor or blender, working in batches, combine tomatoes, onion, squash, bell pepper, garlic, carrot juice, wine vinegar and GGOO.
2. Pulse until just finely chopped ingredients are left – there should be some texture, but not too chunky. Taste and season with salt.
3. Refrigerate until well chilled, at least 2 hours, or overnight.
4. Taste to adjust seasonings before serving.
5. Serve topped with chopped cilantro and diced avocado.