Yellow Tomato and Smoked Paprika Gazpacho

Yellow Tomato and Smoked Paprika Gazpacho Yellow Tomato and Smoked Paprika Gazpacho This recipe was developed by the chefs at Ateliers et Saveurs in Montreal for Epicure’s 2011 Wine & Dine Celebration.
This recipe was developed by the chefs at Ateliers et Saveurs in Montreal for Epicure’s 2011 Wine & Dine Celebration.
  • null min prep
  • 100 calories
  • $0.46
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 6 servings
  • 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 (30 ml) white balsamic vinegar
  • 1/3- 1/2 C (80 -125 ml) puréed tomatoes, to taste
  • 1 tsp (5 ml) garlic, freshly chopped
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) Red 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 Serving Size
Calories 100
Fat 5 g
Saturated Fat 0.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 60 mg
Carbohydrates 14 g
Fibre 2 g
Sugar 6 g
Protein 3 g

Shop this recipe...

Sea Salt (Grinder)
$15.00
Smoked Spanish Paprika
$7.50
Black Pepper (Grinder)
$15.00
Red Pepper Jelly
$8.50