Yellow Gazpacho
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup sherry vinegar
- 3/4 cup olive oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1 navel orange
- Carbohydrate 15 g(5%)
- Fat 27 g(42%)
- Fiber 3 g(12%)
- Protein 2 g(5%)
- Saturated Fat 4 g(19%)
- Sodium 11 mg(0%)
- Calories 307
Preparation 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. 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. Cooks' note:Gazpacho can be chilled up to 1 day.
Preparation 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. 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. Cooks' note:Gazpacho can be chilled up to 1 day.
