YELLOW GAZPACHO/VIRGIN BLOODY MARY

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Yellow Gazpacho/Virgin Bloody Mary image

Categories     Soup/Stew     Non-Alcoholic     Blender     Onion     Pepper     Tomato     Vegetable     Side     Freeze/Chill     No-Cook     Low Fat     Vegetarian     Low Cal     Summer     Chill     Healthy     Self     Drink     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 17

1 small clove garlic, minced
4 tsp red wine vinegar
1 1/2 tsp sherry vinegar
2 tbsp fresh thyme, chopped
2 tbsp fresh tarragon, chopped
Pinch of cayenne pepper
1 1/2 lb yellow tomatoes, quartered (use red if yellow not available)
1/2 tsp salt
1/8 tsp black pepper
1 cup cucumber, peeled, seeded and diced
1 cup red bell pepper, cored, seeded and diced
2/3 cup chopped red onion
1/2 tsp celery salt
1/2 tsp Worcestershire sauce
3 tbsp fresh lemon juice
1 tbsp coarse salt (optional)
2 tbsp chopped fresh parsley (optional)

Steps:

  • Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.

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