The Literate Chef

Archive for June, 2013|Monthly archive page

At the Farmers Market

In General Articles on June 22, 2013 at 1:24 PM

At the Falmouth Farmers Market this week, one vendor displayed some beautiful yellow tomatoes. That sight triggered a memory of a delightful and unusual Yellow Gazpacho Shooter that was presented a month or so ago, as an amuse-bouche at The Glass Onion, our favorite restaurant in town. Recalling that colorful concoction and its surprising taste and texture, I was compelled to attempt to replicate it and speedily seized the bunch of tomatoes. But, what next?

Fortunately, that evening at the restaurant, our palates were stimulated such that we inquired of the waitress what were the ingredients, other than the obvious yellow tomatoes. She willingly informed us of them but would not disclose the secret of the proportions, lest she have to have us killed. Happily, my wife had thought to jot them down in the handy Notes App of her iPhone 5. So off to the supermarket to buy sufficient quantities of the other ingredients with which to experiment.

The sighting at the Farmers Market was serendipitous, as it inspired me to get back to creating and posting. My seven month hiatus was not planned. Obviously during that period, I cooked, and I certainly ate, but for one reason or another, I just never found the time nor the desire to create and to write. Now that summer has finally arrived, after a dreary winter and a nearly absent spring, perhaps whatever malaise that affected me has ebbed.

In the meantime, since summer is the time to enjoy fresh vegetables and cold soups, I hope that you try this recipe for a flavorful and healthful Yellow Gazpacho.

Note: For our review of The Glass Onion, please click here.

Yellow Gazpacho

In Appetizers, Recipes, Soups, Vegetarian Meals on June 22, 2013 at 1:16 PM

Yellow Gazpacho

Makes 1 quart – Active preparation time 20 minutes – Chill in refrigerator before serving


6 Small Yellow Tomatoes, about 1 lb.
1 Yellow Pepper, about 8 oz.
1 Mango
1 Jalapeño Pepper
1 Cucumber
2 Tbsps. Champagne Vinegar


1. Finely chop the tomatoes, add to blender.
2. Cut yellow pepper in half, remove and discard seeds, finely chop and add to blender.
3. Peel and finely chop mango and add to blender.
4. Pulse chop blender for 15 seconds, stir well and repeat until ingredients blend into a thick consistency.
5. Cut Jalapeño in half, carefully remove and discard seeds, finely chop and add to blender.
6. Pulse chop for 15 seconds.
7. Peel and finely chop cucumber, add to blender and pulse chop for 15 seconds.
8. Add Champagne Vinegar to blender and blend for 15 seconds.
9. Refrigerate Gazpacho and serve cold.

Please see At The Farmers Market.

Today's Lunch

For a wine pairing that nicely compliments this gazpacho, consider a Rosé, as suggested by bottlenotes at


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