Recipe: White gaspacho
Cold soups with herbs
July 21, 2008
 I'm planning my 2009 cultivation, keeping track of the chili-experience, under the logo Chili Pepper Files. Please consider these as personal judgements.
Hungarian Yellow Wax pepper is an Annuum chili pepper, red when ripe, but it's better harvested unripe, when it's wax-like colour.
I like gaspacho, but I wanted to create a variant version: the colour should be different too, so these pale yellow pods were perfect.
 White gaspacho
Ingredients
Serves four:
2 cucumbers
1 apple
2 white onions
2 yellow hot chilies
4 tbsp. garlic vinegar
2 tbsp. olive oil
Directions
Cut the onion in slices and bake in preheated 200° C (392 F) oven 15 minutes.
Meanwhile peel the cucumbers and the apple and put them in the food processor.
Add the onions, chilies, vinegar, olive oil and six ice cubes, then blend the gaspacho.
Serve immediately or refrigerate before serving.
Links:
Another gaspacho recipe: Cheese gaspacho with cherry tomatoes
Classic Spanish gaspacho (Best Cuisine - Il meglio in cucina)
 Hungarian Yellow Wax (Capsicum Annuum)
Heat: Mild
Taste/flavour: Bell-pepper-like
Wall thickness: Fleshy
Plant productivity: Poor
Number of seeds per pod: Enough
Pod lenght: 6 - 7 cm
Plant height: 50 cm
Colour: From pale yellow to red.
Why grow it?:
To cook the tasty and fleshy pods.
Database Chili Pepper Files
Hungarian Yellow Wax Photo Gallery
 Read also:
Storing chili peppers
Fiery recipes
This goes to Kelly from Sounding My Barbaric Gulp who's hosting Weekend Herb Blogging.
This event was started by Kalyn from Kalyn's Kitchen.
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