Yellow Gazpacho?

Just because I'm weird...

 

We have had a tomato plant sprouting little yellow pear tomatoes like there's no tomorrow.  Running out of things to do with them, Denise decided to cook a bunch up one weekend afternoon.  I ran them through the food mill to separate out the skins and what not, leaving a nice yellow tomato juice/sauce.  Ended up canning about a pint and a half of sauce.  Tonight I finally decided it was time to do something with it.

 

 

So, into the sauce I added...

• One Red Bell Pepper, finely diced
• 1/2 Hot House Cucumber, seeded and finely diced
• 2 Medium Jalapenos, seeds and veins removed, very finely diced
• Small Red Onion, finely diced
• 2 Cloves Garlic, finely minced
• Kosher Salt
• Fresh Ground Black Pepper
• 1 Tbsp (or so) Picante Pepper Olive Oil from the Temecula Olive Oil Company
• 1 Tbsp (or so) White Vinegar

Served with a little toasted sourdough and a glass of wine.  Pretty tasty.