Ying Yang gazpacho

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Friday night we had a small dinner party with friends, and I wanted to make a delicious, filling meal that was not too heavy. I settled on making a chopped salad, gazpacho 2 ways, green beans, and filet of sole in a butter sauce. I decided to make a yellow tomato gazpacho soup and a traditional red tomato gazpacho. When I served them, I put them together in the same bowl, and my friends named it ying yang gazpacho. The pickiest of eaters even ate a bowl of this gazpacho. I think that this will become a summer time staple. The soups have great complimentary tastes and textures. They are easy to make, and are a nice change from having salad.

Приятного аппетита

Yellow Tomato Gazpacho

2 pints yellow grape tomatoes, halved
1/2 Valencia orange, peeled and pith removed
1 cucumber, peeled and coarsely chopped
1 yellow bell pepper, chopped
1 medium onion, chopped
1 large garlic clove
3/4 cups olive oil
1/4 cups red wine vinegar
1/4 Tsp hot sauce, or to taste

Working in batches, purée ingredients in a blender until smooth. Season with salt, whisk, and chill, covered, for one hour. Whisk before serving.

Traditional Gazpacho

4-6 ripe red tomatoes, chopped
1 cucumber, peeled and coarsely chopped
1 medium onion, chopped
2-3 garlic cloves
1 bell pepper, chopped
1 cup seasoned bread crumbs
1/4 cup red wine vinegar
3/4 cups olive oil

Working in batches, purée ingredients in a blender until smooth. Season with salt, whisk, and chill, covered, for one hour. Whisk before serving.

Both soups can be served with croutons and some chopped chives.

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