Golden Orange Gazpacho with Basil
Makes 6 servings 1⁄2 cup roughly chopped shallot
2 pounds golden tomatoes (cherry or large), roughly chopped
1 medium yellow bell pepper, seeded and roughly chopped
1 English cucumber, seeded and roughly chopped
1⁄2 cup packed fresh Thai basil leaves, roughly chopped (standard basil also works)
1 1⁄2 teaspoons salt
1 teaspoon sugar
2 tablespoons white wine vinegar
Freshly squeezed juice of 3 large oranges (about 1 1⁄2 cups)
1⁄4 cup water
1⁄2 teaspoon Frank’s Red Hot or similar hot sauce (optional)
Prep time: 20 minutes. Chill time: 2 hours. Total time: 2 hours, 20 minutes.
In bowl of a food processor, combine shallot, half the tomatoes, half the cucumber, the bell pepper and basil. Pulse until very finely chopped, about 30 (1-second) pulses. Transfer mixture to a large bowl. Place remaining tomatoes and cucumber along with salt, sugar and vinegar in bowl of food processor. Pulse again until very finely chopped. Add to bowl with previous mixture. Stir in orange juice, water and hot sauce. Chill at least 2 hours before serving.
Per serving: 87 calories, 20g carbohydrate, 3g protein, 1g fat, 598mg sodium, 2.5g fiber.