Servings:
Makes 12 (2-ounce) servings
Ingredients
For yellow gazpacho:
- 5 cup yellow cherry tomatoes
- 1 cup yellow bell pepper, seeded and diced
- 1/4 cup habanero pepper, seeded
- 1/4 cup jalapeno pepper, seeded
- 1/4 cup seedless cucumber, peeled and diced
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 12 tablespoon yellow cherry tomatoes, for garnish
For orange gazpacho:
- 5 cup yellow cherry tomatoes
- 1 cup yellow bell pepper, seeded and diced
- 1/4 cup habanero pepper, seeded
- 1/4 cup jalapeno pepper, seeded
- 1/4 cup seedless cucumber, peeled and diced
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 12 tablespoon yellow cherry tomatoes, for garnish
- 4 cup orange tomatoes
- 1 cup orange bell pepper, seeded and diced
- 1/2 cup habañero pepper, seeded
- 1 cup fresh squeezed orange juice
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 12 tablespoon orange cherry tomatoes, for garnish
For green gazpacho:
- 5 cup yellow cherry tomatoes
- 1 cup yellow bell pepper, seeded and diced
- 1/4 cup habanero pepper, seeded
- 1/4 cup jalapeno pepper, seeded
- 1/4 cup seedless cucumber, peeled and diced
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 12 tablespoon yellow cherry tomatoes, for garnish
- 4 cup orange tomatoes
- 1 cup orange bell pepper, seeded and diced
- 1/2 cup habañero pepper, seeded
- 1 cup fresh squeezed orange juice
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 12 tablespoon orange cherry tomatoes, for garnish
- 2 cup green zebra tomatoes
- 1/2 cup tomatillos, washed and diced
- 1 cup green grapes
- 1/2 cup seedless cucumber, unpeeled and diced
- 1/2 cup jalapeño pepper, with seeds
- 1/4 cup lime juice
- 1/4 cup cilantro
- 2 tablespoon parsley
- 2 tablespoon chives, chopped
- 1/4 cup olive oil
- 12 cup green cherry tomatoes, for garnish
For red gazpacho:
- 5 cup yellow cherry tomatoes
- 1 cup yellow bell pepper, seeded and diced
- 1/4 cup habanero pepper, seeded
- 1/4 cup jalapeno pepper, seeded
- 1/4 cup seedless cucumber, peeled and diced
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 12 tablespoon yellow cherry tomatoes, for garnish
- 4 cup orange tomatoes
- 1 cup orange bell pepper, seeded and diced
- 1/2 cup habañero pepper, seeded
- 1 cup fresh squeezed orange juice
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 12 tablespoon orange cherry tomatoes, for garnish
- 2 cup green zebra tomatoes
- 1/2 cup tomatillos, washed and diced
- 1 cup green grapes
- 1/2 cup seedless cucumber, unpeeled and diced
- 1/2 cup jalapeño pepper, with seeds
- 1/4 cup lime juice
- 1/4 cup cilantro
- 2 tablespoon parsley
- 2 tablespoon chives, chopped
- 1/4 cup olive oil
- 12 cup green cherry tomatoes, for garnish
- 5 cup red cherry tomatoes
- 1 cup red bell pepper, seeded and diced
- 2 tablespoon diced red onion
- 1/4 cup seedless cucumber, peeled and diced
- 1 cup red chile pepper
- 2 tablespoon cilantro leaves
- 1 teaspoon balsamic vinegar
- 2 tablespoon lime juice
- 2 tablespoon olive oil
- 12 tablespoon red cherry tomatoes, for garnish
Preparation
Baking Directions:
To make yellow, red, orange and green gazpacho:1. Puree all of the ingredients except cherry tomatoes in a blender until smooth.
Season with salt and pepper to taste.
2.Strain soup through a fine-mesh sieve into a bowl.
Cover and refrigerate for at least 1 hour.
3.Spoon soup into shot glasses and garnish each with a skewered cherry tomato.
