Yellow tomatoes bring a touch of sunshine to this delicious chilled soup, which can be made as spicy or as mellow as you like.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 6 servings
Ingredients
1
navel orange
4
medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped
2
large yellow bell peppers, coarsely chopped
1
(3/4-pound) cucumber, peeled and coarsely chopped
1
medium onion, chopped
1
garlic clove, chopped
3
/4 cup olive oil
1
/4 cup Sherry vinegar
1
/4 teaspoon hot sauce such as Tabasco, or to taste
Garnish:
diced cucumber; diced yellow bell pepper; chopped fresh chives
Need to make a substitution?
Preparation
Step 1
Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
Step 2
Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.