Spa Cuisine

Golden Gazpacho

Recipe by: Terry Conlan, Lake Austin Spa Resort, Texas, USA. Read more at SpaFinder

Great for: Locavores, time-impaired cooks, calorie-counters, carbohydrate-avoiders

Test-kitchen notes: I was pretty lazy, and didn't bother to peel the tomatoes and it came out just fine. I also added coriander as a garnish. Next time, I'll try this Italian style, leave out the Tabasco and add aged balsamic before serving.

Golden Gazpacho
(4 servings)
1 yellow bell pepper, roasted
8 ounces minced onion
6 ounces peeled, seeded and diced cucumber
2 minced garlic cloves
5 peeled yellow tomatoes or 1 (30-ounce) tin of yellow tomatoes
8 tablespoons cold water
1 tsp sea salt
1 tsp fresh dill
2 tbsp cider vinegar
1 tbsp extra virgin olive oil
1/2 tsp Tabasco sauce
Optional: 8 cooked, peeled and chilled prawns

To roast the bell pepper, bake at 425 degrees for 15 minutes or until charred; remove it from the oven and place it in a small paper bag, tightly closed, for 10 minutes to loosen the skin; remove the pepper from the bag, peel and seed it. Purée the pepper, onion, cucumber, garlic and tomatoes in a blender or food processor. Add the water, salt, dill, vinegar, olive oil and Tabasco and pulse until well mixed. Pour into a covered, portable container and refrigerate until completely chilled. Serve cold.