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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