Golden Gazpacho Dip The Best Recipes

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Golden Gazpacho Dip

"Look for the yellowest tomatoes and the brightest yellow squash for this soup-stimulated dip. As the dip rests, it can supply off liquid, which can be drained if you like."

Ingredients :

3/four pound yellow tomatoes
1 yellow bell pepper, quartered, seeded, cut into huge portions
1 yellow squash, halved lengthwise and reduce into massive pieces
1 tablespoon cider vinegar or white balsamic vinegar
4 teaspoons olive oil
three/4 teaspoon salt
1/three cup snipped sparkling dill

Instructions :

Prep : 20M	Cook : 10M	Ready in : 20M

Core tomatoes and cut a shallow X in bottom of each with a knife. Fill a bowl with ice and cold water. Blanch tomatoes in a huge pot of boiling water for 10 seconds. Remove with a slotted spoon and immediately transfer to ice water. Peel tomatoes, then halve horizontally. Squeeze tomatoes over a bowl to remove seeds.
Pulse pepper, squash, vinegar, olive oil, and salt in food processor 2 or 3 times, till very coarse. Cut tomatoes into huge chunks, add to meals processor together with dill, and pulse several times until mixed but nonetheless barely chunky. Serve at once or sit back until ready to serve.

Notes :

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