Mago Golden Gazpacho
Gazpacho was first created in Andalusia, southern Spain. This dish dates back centuries, and has been influenced by many different cultures and civilizations. For centuries, gazpacho provided nourishment in the intense summer heat for workers in the many orchards and fields. Since then, gazpacho has evolved into many regional variations in Spain.
Gazpacho is most commonly served chilled and enjoyed in the warmer months of the year. This golden yellow gazpacho is tasty and refreshing, and it’s so simple!
Feeds about 4 people
- ¼ cup pine nuts
- 1 cup feta, crumbled
- 1 yellow bell pepper cut into large pieces
- 3 pounds yellow tomatoes, cut into large pieces
- 2 tablespoons red wine vinegar
- Sea salt and pepper
- ½ cup fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil
- (optional) garlic bread or toast on the side
- Heat oven 400 degrees. Spread pine nuts on a baking sheet and toast. Toss occasionally until golden (about 5-6 minutes)
- Puree the tomatoes and bell pepper together
- Transfer the mixture to a large bowl. Stir in the vinegar, the oil, and 1 ½ teaspoons sea salt.
- Divide the soup among serving bowls and top each bowl with feta, basil, toasted pine nuts, and ¼ teaspoon pepper.
- Drizzle with a tablespoon or two of Mago Red Sauce or Mago Green Sauce!
- You’re done! Enjoy!