Yellow Tomato and Smoked Paprika Gazpacho

30 min
6 servings
$0.46/serving

This recipe was developed by the chefs at Ateliers et Saveurs in Montreal for Epicure’s 2011 Wine & Dine Celebration.

Ingredients

5 yellow vine tomatoes, diced

¹⁄₂ cucumber, diced

1 red onion, diced

1 green pepper, diced

1 red pepper, chopped

Sea Salt (Grinder), to taste

Black Pepper (Grinder), to taste

2 tbsp white balsamic vinegar

¹⁄₃ - ¹⁄₂ cup puréed tomatoes, to taste

1 tsp garlic, freshly chopped

2 tbsp olive oil

2 tbspRed Pepper Jelly

Smoked Spanish Paprika, to taste

Preparation

Place first 5 ingredients in a colandar. Salt generously and let drain overnight to release the water.
Place vegetables into a food processor and pulse to create a fine, chunky mixture.
Add white balsamic vinegar, tomato puree, garlic, Red Pepper Jelly and olive oil. Mix to combine. Adjust Salt and Pepper to taste and chill in fridge. Serve cold with a dusting of Smoked Spanish Paprika.

Nutritional Information

Per serving: Calories 100, Fat 5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 14 g (Fibre 2 g, Sugars 6 g), Protein 3 g.

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Sea Salt (Grinder)

Black Pepper (Grinder)

Red Pepper Jelly

Smoked Spanish Paprika