with the summer sizzling, heat indexes 115+, and no relief in sight,
i started thinking about puerto rico, and the wonderful gazpacho i had there,
the BEST gazpacho i have EVER had...three times, and each time it was still the best.
the soup was melon colored, in fact, as i tried to identify the sweetness to it,
i remember thinking that perhaps it was made with cantaloupe.
i just happened to look at the Moosewood Restaurant cookbook, and found a recipe that
sounded like it could be similar...a golden gazpacho which had mango, orange juice and cantaloupe as ingredients.
Golden Gazpacho
3 yellow or orange tomatoes
1 cup vegetable stock
1/2 fresh chile, finely minced, (seeds and membrane removed)
1/2 cup fresh lime juice with pulp
1/2 tsp. turmeric
1/4 tsp. salt
2 cups orange juice
1 ripe mango, diced
1/4 ripe cantaloupe, diced
1 cucumber, peeled, seeded, and diced
2 T. extra-virgin olive oil
1/2 cup finely sliced scallions
1 T. minced fresh cilantro (optional)
salt and ground black pepper to taste
a few fresh cilantro leaves
sliced scallions
lime wedges
Peel and chop one of the tomatoes. In a blender, puree the tomato, stock, chile, lime juice, turmeric, salt, orange juice, 3/4 cup of the diced mango, and 3/4 cup of the diced cantaloupe for about 30 seconds, or until smooth but not frothy. Pour the mixture into a nonreactive soup pot or soup tureen.
Dice the remaining tomatoes and stir them into the soup with the rest of the mango and cantaouple. Add the bell peppers, cucumbers, olive oil, and scallions, and the cilantro, if using. Season with salt and black pepper to taste. Cover and chill for at least 30 minutes.
Serve the gazpacho cold and garnished with cilantro or scallions. For extra zing, serve with a wedge of lime.
note: i could not find yellow tomatoes, so i used heirloom tomatoes and some yellow grape tomatoes.
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