A vibrant and gorgeous summer soup, full of bright, sunny flavors, chilled Yellow Gazpacho will become your very favorite summer gazpcho. Vegan, dairy-free, and gluten-free, this light soup is the perfect summer appetizer for brunches or a light lunch with a side salad.
1tablespoon, finely diced shallots (about half of a medium shallot)
zest from half of a lemon
2tablespoonsminced herbs(cilantro, tarragon, mint, or your favorite)**
edible flowers, for garnish (optional)
You'll need a large mixing bowl.
If your miso is thick and pasty, loosen it first by mixing it, in the bowl, with 1 tablespoon of hot tap water (not boiling, just hot to the touch).
Add all of the liquids, plus the salt, shallots, lemon zest, and herbs (and the miso, if you skipped the step abovto the mixing bowl and mix well.
Dump in the vegetables and fold to mix well with the marinade. Let rest for 15 minutes, if possible.
Pour everything into the jar of a high-speed blender, and blend until smooth.
Optional: for a super smooth result, strain the soup through a fine mesh sieve, pressing with a spatula to push as much through as possible. For the record, I don't go this route, because I want all the nutrition of the soup intact.
* To "milk" an ear of corn, first remove the kernels, and then scrape down the ear with the blade of your knife (tilt the blade down slightly to make the scrape easier - iow, don't drag the blade at a 90 degree angle to the ear). Collect the liquids and add them to the bowl.** If you don't like cilantro, flat-leaf parsley is a great substitute here.
Yellow Gazpacho - The Best Summer Gazpacho was originally published on https://soupaddict.com/yellow-gazpacho/