DinnerLunchSmall Plates

By Emma Laperruque | June 21, 2012

Photo: mallydally

In the current, stifling summer heat wave, everyone wants to be close to an air conditioning unit and far, far away from the stove. In other words? Restaurants in the city tonight are going to be packed as New Yorkers seek out chilly atmospheres and delicious food they need not sweat (more) to prepare.

But, what if you could avoid the long waits—usually outside the restaurant—and still get that great, refreshing meal you’re looking for? That’s where this gazpacho comes in.

Gazpacho is a chilled, traditional Spanish soup: often spicy, always reviving. Typically, it’s prepared with a tomato base and mixed with diced vegetables, like cucumber, pepper, and onion. This rendition includes a twist ingredient that makes this favorite summer soup even brighter: papaya. The tropical fruit is blended into the base with yellow tomatoes. Its buttery red flesh adds an irresistible creaminess and color, and its smoky flavor plays off the sweet tomatoes and spicy jalapeño chili. It’s loaded with fresh vegetables, topped with avocado and cilantro, and refreshing and easy enough for a 100-plus degree day like this. No stove nor reservation required.

Photo: Emma Laperruque

Photo: mallydally

Yellow Tomato and Papaya Gazpacho

Servings: 4
Calories: 205 per serving
Prep Time: 50 minutes
Total Time: 50 minutes

Ingredients

  • 4 cups chopped yellow tomatoes (about 3 large)
  • 1 papaya , 1/2 roughly chopped, 1/2 finely diced
  • 3 tablespoons tomato juice
  • 2 tablespoons water
  • 1/2 jalapeño chili , pith and seeds removed, chopped
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 large cucumber , peeled and finely diced
  • 1 red onion , finely diced
  • 1/3 cup fresh cilantro, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • Salt and pepper , to taste
  • 1 avocado , diced
  • 1 lime , quartered

Directions

1. In a blender or food processor, blend together tomatoes, roughly chopped papaya, tomato juice, water, chili, olive oil, and red wine vinegar until smooth.
2. Pour purée into a large bowl and add diced papaya, cucumber, onion, cilantro, and basil. Stir to combine and season with salt and pepper to taste.
3. Chill for at least 30 minutes before serving.
4. Top each bowl of soup with avocado and cilantro for garnish. Serve with lime wedge.

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