Not to long ago, we had a lengthy heat wave in Sydney. Cooking was out of the question. I had recently discovered that I LOVE Gazpacho, but only if it is spicy and chunky (you can get my Spicy Gazpacho recipe HERE!). This recipe started out as a half-hearted experiment to use my yellow tomatoes, but has now become a much-requested favourite. If you grow yellow tomatoes, or find them at the greengrocer, definitely give this a try!
I like to make my gazpacho super chunky, so this recipe is almost more salad than soup! I know some of the ingredients might seem a little "unconventional", but trust me - they all work together beautifully!
6 yellow tomatoes (or 3 punnets of yellow pear tomatoes)
2 yellow capsicums
1 red onion, finely diced
Juice of one orange
Juice of one lemon
1 clove garlic, peeled
1 Lebanese cucumber, peeled
3 green onions, finely sliced
1 Jalapeno pepper, finely diced
1 mild red chilli, finely diced (adjust the amount of Jalapeno and chilli according to your taste!)
300g pumpkin (I used Butternut pumpkin for this recipe as it's easier to chop and peel)
Kernels from one ear of corn
1/4 cup apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and papper to taste
Place the following ingredients in a Vitamix or other high speed blender and blend until smooth:
4 of the yellow tomatoes
The peeled cucumber
One of the yellow capsicums
The garlic clove
The orange juice, lemon juice, apple cider vinegar and olive oil
Place all other ingredients in a bowl and toss to combine.
Pour blended gazpacho mix into serving bowls.
Spoon the combined chopped veggies over the top.
Serve and enjoy!