Golden Gazpacho Dip

Golden Gazpacho Dip
  • 3/4 pound yellow tomatoes
  • 1 yellow bell pepper, quartered, seeded, cut into large pieces
  • 1 yellow squash, halved lengthwise and cut into large pieces
  • 1 tablespoon cider vinegar or white balsamic vinegar
  • 4 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/3 cup snipped fresh dill


  1. 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 large 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.
  2. Pulse pepper, squash, vinegar, olive oil, and salt in food processor 2 or 3 times, until very coarse. Cut tomatoes into large chunks, add to food processor along with dill, and pulse several times until combined but still slightly chunky. Serve immediately or chill until ready to serve.

04/09/2018
Golden Gazpacho Dip, recipe PT15M PT1H 5 455 calories

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