Golden Gazpacho with Feta

Golden Gazpacho with Feta

September 1, 2008


The last time I was at my parents house I snagged my mom’s latest copy of Real Simple. I saw this quick (and really good looking!) recipe for Golden Gazpacho with Feta. So my next trip to the farmer’s market in Copley Square included a search for some large yellow tomatoes. Monday through Thursday, I’m all about whipping up dinner that still leaves time in the night to get other things done, so this is a great recipe after a long day at the office!

The main ingredients:
• 3 pounds yellow tomatoes (about 6), cut into large pieces –
(I used 3 since the tomatoes I found were massive)
• 1 yellow bell pepper, cut into large pieces
• 2 tablespoons red wine vinegar
• Kosher salt and pepper
• 4 ounces Feta, crumbled (1 cup)
• 1/2 cup fresh basil leaves, torn
• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil
• 1/2 pound thinly sliced prosciutto and/or salami (optional)
• 8 bread sticks (optional)
(I just purchased a loaf of Italian bread and cut into slices)

Cut the tomatoes and peppers into large pieces then puree in a food processor

Drizzle with olive oil and sprinkle feta cheese, salt and pepper, and basil over gazpacho… serve with prosciutto and bread.

Between the colors, textures, sweetness and earthiness of the tomato and saltiness from the feta, I will for sure make this again! And it only took about 20 minutes!

3 Responses to "Golden Gazpacho with Feta"

  1. Boston Foodie says:

    This looks beautiful!! Your pictures are so amazing! Very inspiring

  2. We Are Not Martha says:

    Boston Foodie: Thank you! That means a lot! A good tip for taking photos: make sure the lighting (whether it be natural light or artificial) is well adjusted and if it is, turn the flash to your camera OFF… sounds odd but it works like a charm! It captures what you’re really seeing through the lens 🙂

  3. Kevin says:

    I like the yellow gazpacho. What an amazing colour!

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