Recipe of the day – Yellow bell pepper gazpacho

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Having time, tools and a great kitchen is the perfect combination to cook again. On the road back from the beach, we drove by a farmer’s market. We bought so many produce the farmer could not believe we were only the two of us. We just did not bother explaining him we were on a diet after having tried all the burgers in NYC for a year. A full bag of sweet yellow bell peppers and 4 kinds of tomatoes suggested me to try to cook a gazpacho, this cold Spanish tomato soup is so refreshing for such a hot weather. I only adjusted the original recipe to a yellow bell pepper gazpacho.

In addition you can make a whipped cream as a topping. Put the half-and-half in the freezer to get it really cold, whisk it and add the basil leaves, salt and black pepper. Top the gazpacho with it and put additional raw veggies Serve cold after an hour in the fridge.

Really easy to make, quick, it will be the perfect starter for your upcoming summer dinner.


Serving for 6
4 tomatoes
500g (1.5lbs) yellow bell peppers
1 French cucumber
30g (1oz) white bread
4 tbsp olive oil
1 tbsp Xerès vinegar
1 tsp salt
1 tsp black pepper

For the topping
25cl (0.5pinte) half-and-half
50g (1/3cup) fresh basil leaves
1 tsp salt
1 tsp black pepper

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