A sweeter version of the usual gazpacho that will make you appreciate yellow datterini and bring a new color to the table
Do you fancy something fresh and at the same time tantalizing that won't force you into the kitchen for hours? The recipe of the yellow tomato gazpacho and couscous it's what you need, because it is a light dish, but it gives great satisfaction! It can be prepared in advance and seasoned at the last moment for a quick lunch or a fresh appetizer: the result will be guaranteed and everything will seem freshly made.
Yellow is the color of sweetness
The color in tomatoes, but also in peppers, it does not only characterize its aesthetics but also its taste. As for the peppers, between the spiciest green and the more decisive red, the yellow variety is the one with a more juicy and delicate pulp, almost sweet. The same goes for tomatoes. In particular, the yellow cherry tomato it is acid free and this gives it an extremely sweet and delicate taste. This tomato so special, which cannot stand temperatures below 5 degrees and which needs a lot of sun to grow full of taste, is only grown in the southern regions where summer lasts well beyond the canonical 3 months.
How to recognize a ready avocado
In this recipe it also plays a fundamental role avocado. But do you know you will choose one ready to use? There are many types on the market, the easiest to find is the Hass quality, which has a slightly lumpy and irregular skin. In this case, a ripe avocado will have a dark brown skin. Another method of understanding the right ripening of this fruit it is putting it in the palm of one hand and exerting slight pressure: if the fingers will sink into the fruit then forget it, it is already too mature. If, on the other hand, the fruit appears to be slightly soft, then it is ready to be eaten. Another way to understand if avocado is ripe is to understand color is the skin under the stalk: if once removed you will see green skin then your avocado is ready. If it should be black, leave it alone, it is still unripe.
The recipe for yellow tomato and couscous gazpacho
600 g yellow cherry tomatoes, 80 g yellow pepper, 2 tablespoons of vinegar, 1/2 avocado, 1/2 cucumber, 100 g couscous, 20 g grated pecorino cheese, 4 ice cubes, 100 g bread, extra virgin olive oil, a few leaves of fresh basil, salt, pepper.
Cut the bread into small pieces and wet it with vinegar and 100 ml of water. Pour the couscous into a glass and measure another equal with the water inside. Put the couscous on a plate and season it with a drizzle of oil, in the meantime bring the water from the other glass to a boil with a little salt and then pour it boiling over the couscous, cover and let it swell. Then shell it with a fork, season it again with a drizzle of oil and pecorino cheese and stir. Pour the couscous on a baking tray covered with parchment paper and toast it for 5 minutes in the preheated oven at 200 °. Take the tomatoes, clean them and cut them into wedges and put them in the blender together with the clean and sliced pepper. Add the soaked bread with its liquid, ice, salt, pepper and 3 tablespoons of extra virgin olive oil. Blend everything coarsely. Spread the gazpacho into 4 bowls, add the avocado cut into squares and the cucumber slices. Finish with the crispy couscous, the basil leaves and serve immediately.
In the tutorial some tips for a perfect dish
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