Yellow Tomato Gazpacho Soup
Source: Johnny Alamilla, Alma
2 white onions, diced fine
3 Rocoto chilies, seeded and diced
1 Dried marisol chili
2 cloves Garlic crushed
4 pints Sungold cherry tomatoes
8 Lemon boy or other yellow heirloom tomatoes
2 quarts corn stock
2 tablespoons toasted ground cumin
1 teaspoon ground coriander seed
2 cups fresh lime juice
2 chayotes, diced fine
1 small red onion, diced fine
1 English cucumber, diced fine
Salt and pepper to taste
- In a non-reactive saucepan, sweat onions slowly in olive oil until translucent, about 5 min. Add rocoto and marisol chilis and continue cooking for 5 minutes.
- Add garlic and tomatoes and slowly simmer for 15-20 min.
- Add corn stock, cumin and coriander and simmer slowly for one hour. Allow to cool to room temperature.
- Puree in blender working in batches. Add Lime juice and all diced vegetables. Season to taste with salt and pepper.
Photo from EraPhernalia Vintage.