Rainbow soups

Sunset, Oct, 1998 by Elaine Johnson

Yellow Tomato Gazpacho with Shrimp

PREP TIME: About 50 minutes

NOTES: Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired.

MAKES: 7 to 8 cups; 4 to 6 servings

3 pounds ripe yellow tomatoes (about 6), rinsed, cored, and cut into chunks 2/3 cup tomato juice 3 tablespoons red wine vinegar 3 tablespoons lemon juice 2 teaspoons Worcestershire 1 teaspoon hot sauce 1 cup diced red bell pepper 1/3 cup peeled, seeded, diced cucumber 1 clove garlic, minced 1 1/2 tablespoons chopped fresh cilantro 1/2 pound (70 to 90 per lb.) shelled cooked rock shrimp or tiny shrimp Salt and pepper

1. In a food processor or blender, coarsely puree tomatoes, a portion at a time. Pour into a large bowl.

2. Stir in tomato juice, vinegar, lemon juice, Worcestershire, hot sauce, bell pepper, cucumber, garlic, and cilantro.

3. Serve soup at room temperature, or nest bowl in ice and stir often until cold, about 15 minutes. Ladle into wide bowls and add shrimp. Season to taste with salt and pepper.

Per serving: 96 cal., 10% (9.9 cal.) from fat; 10 g protein; 1.1 g fat (0.2 g sat.); 13 g carbo (3.1 g fiber); 244 mg sodium; 74 mg chol.

Buttermilk Gazpacho

PREP TIME: About 15 minutes

NOTES: Mickey Strang of McKinleyville, California, shares this recipe. Garnish with cilantro sprigs.

MAKES: About 1 quart; 2 or 3 servings

1 cucumber (3/4 lb.), peeled and cut into chunks 2/3 cup coarsely chopped sweet onion such as Maul or Walla Walla 1 cup coarsely chopped ripe tomato 1 tablespoon chopped fresh jalapeno chili 1 1/2 cups buttermilk Salt and pepper

1. In a food processor or with a knife, mince cucumber, onion, tomato, and jalapeno.

2. Scrape vegetable mixture into a large bowl, stir in buttermilk, and season to taste with salt and pepper.

3. Serve soup with a few ice cubes added to each bowl. Or nest mixing bowl in ice and stir often until cold, about 10 minutes, then ladle into bowls.

Per serving: 91 cal., 14% (13 cal.) from fat; 5.8 g protein; 1.4 g fat (0.7 g sat.); 15 g carbo (1.9 g fiber); 144 mg sodium; 4.9 mg chol.

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