The Marsh House's Yellow Tomato Gazpacho

September 10, 2023

This recipe by Chef Brian Landry and team from the Marsh House was served at our July Creek Dinner at West Glow Farm. The two-ounce shooters were the perfect welcome refresher on a warm summer’s night. With bell peppers in season and tomatoes lasting well into October, this is also a perfect soup for the warm fall days of Indian summer.

Ingredients

3 poundsyellow tomatoes

2cucumbers, peeled and seeded

1yellow bell pepper, seeded

2cloves garlic

1/2 cupflavorful olive oil

2 tablespoonspeach white balsamic vinegar or other light, sweet vinegar

2 tablespoonssugar

salt to taste

Preparation

Puree tomatoes, cucumbers, bell peppers and garlic in blender. Add vinegars, salt, sugar and olive oil and puree again. Taste for seasoning and refrigerate. Top with crab meat, microgreens and basil oil.