Yellow tomato gazpacho from Sanders farm

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 4

 

Ingredients :

 

  • 500 g yellow tomatoes, seeded 1 pound 2 ounces

 

  • 1 clove garlic, finely chopped

 

  • 7.5 mL olive oil 1/2 tablespoon

 

  • 20 mL white wine vinegar 4 teaspoons

 

  • 2.5 mL coarse salt 1/2 teaspoon

 

  • 500 mL water 2 cups

 

  • 1/4 fennel bulb

 

  • 1/4 Spanish onion, finely chopped

 

  • 1/4 English cucumber, peeled and diced

 

  • 1/2 yellow pepper, seeded and diced

 

  • 2.5 mL Worcestershire sauce 1/2 teaspoon

 

  • 2 drops Tabasco

 

 

Herb croutons

 

  • 125 mL white bread, crusts removed 1/2 cup and cubed

 

  • 45 mL butter 3 tablespoons

 

  • 2.5 mL dry herbs 1/2 teaspoon

 

 

 

Preparation :


1) In a bowl, mix garlic, oil, vinegar, and salt.



2) Add tomatoes and refrigerate for 24 hours.



3) Add remaining ingredients.

 

4) Purée in a blender, then strain through a chinois.



5) Season and refrigerate.

 




Herb croutons

 

1) In a skillet, melt butter over medium heat and add herbs.

 

2)  Raise heat and sauté cubes of bread until golden.

 

3) Serve cold.

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