A fresh yellow gazpacho is a wonderful combination of yellow colours like bell pepper, cherry tomatoes, corn, yellow chili, cucumber, onion and garlic (I just can’t do without them), a small touch of olive oil and a squeeze of lemon. Last but not least, a garnish of crunchy chickpeas and fresh basil is a real highlight. It makes a great light mid-week meal or snack.
Gazpacho is one of the easiest meals ever! It originates from Spain and is basically a smoothie made of vegetables. Wink. Seriously, combine some fresh vegetables, spices, some olive oil and lemon juice and voilá, you have a gazpacho. Easy, right? It’s quick and simple to make, yet packed with flavour and vitamins.
Moreover, just check the ingredients and you’ll find the whole alphabet of vitamins, everything from A, B, C and K, dietary fibre, potassium and magnesium. In short, a healthy bowl of goodies.
Additionally, for some more gazpacho look-a-like ideas check these delicious recipes: watermelon gazpacho with crispy prosciutto, creamy chilled almond-garlic soup, a delicious avocado-yogurt soup or a refreshing cucumber gazpacho. Maybe I could add also a fantastic beetroot-raspberry soup, even though it’s cooked. Wink.
Also, if you are more of a carpaccio person, then these are the right recipe ideas for you: beetroot-kiwi Rubik’s cube, a sweet watermelon carpaccio with feta, delicious golden zucchini salad or a tasty beetroot carpaccio. I’m sure you’ll love them all. Check them out and give them a try.
Ohh, the crunchy chickpeas! I love them. You can prepare the chickpeas either in the oven (like described just below the ingredients) or in the pan on the stove. However, when using a pan you should expect an oily mess on the stove and around it. I’m telling you, a real mess! Of course, you can simply add cooked chickpeas, too.
Additionally, I think this lovely gazpacho tastes great with a nice slice of bread or some homemade puffy flatbread.
Ingredients for two portions of yellow gazpacho:
- 1 yellow bell pepper
- 1/2 cucumber
- 100 g yellow cherry tomatoes
- 150 g corn (canned or fresh)
- half or whole yellow chili
- a small yellow onion (sliced)
- 1-2 cloves of garlic (sliced)
- 2 Tbsp of olive oil
- 1/2 lemon (juice)
- salt and pepper
- 150 g chickpeas
- fresh basil
To begin, prepare the crispy chickpeas. Preheat the oven to 220º C and pour the chickpeas into a sieve. Let them drain for a couple of minutes, with a couple of quick shakes in between. More, tap them dry with a couple of paper towels and transfer to a bowl. Then, toss with some salt and spread them on a baking sheet covered with parchment paper. Put in the oven for around 20 minutes.
In the meantime, wash, deseed and quarter the bell pepper, wash the tomatoes and the cucumber. Cut the cucumber into larger pieces. Then, peel and slice the onion and garlic. Slice the chili, too. You can keep or remove the seeds and the innocent-looking white bids.
At this point, add all of the ingredients, except basil and chickpeas, to a blender or a food processor and blend for 30 seconds or until well combined. Season to taste and divide between two bowls. While you wait for the chickpeas to get crunchy, place the yellow gazpacho in the fridge (if in the middle of summer) or keep it at room temperature.
Finally, take the yellow gazpacho bowls, add a drizzle of olive oil and top with chickpeas and fresh basil. This is a delicious meal for either lunch, snack or dinner. Also, it makes a wonderful appetizer as well. Serve it with a slice of toasted bread for a more fulfilling meal.
Enjoy!
