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Gazpach Del Sol Recipe from Hollywood Brown Derby


32 ounces yellow tomatoes, cored, deseeded, & rough chopped
1/2 teaspoon jalapeno, deseeded & chopped fine
1/4 cup light coloured sherry vinegar
1/2 cup sugar
1 teaspoon kosher salt
1/4 cup fresh lemon juice
1 tablespoon rice vinegar

Yield: 6 servings


Place all the above ingredients in a food processor with a blade attachment. Puree until smooth in texture. Top with cucumber & mint drizzle (below)

Cucumber and Mint Drizzle

8 ounces cucumber, peeled & seeded
1/2 cup sour cream
3 tablespoons fresh mint, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Place the cucumbers & sour cream in a food processor & puree. Add the mint, salt, & pepper. Puree for a few seconds. Place the yellow tomato soup in chilled bowls & drizzle the cucumber-mint sauce on top (an easy way to do this is to use a plastic bag with a tiny corner cut off). Garnish with a sprig of mint, if desired.



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