Yellow Tomato Gazpacho

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This Yellow Tomato Gazpacho tastes as good as it looks. Yellow tomatoes are less acidic and more mild in flavor than red tomatoes, and make a wonderfully sweet and refreshing gazpacho.

Gazpacho is such a simple dish to prepare, yet it appears impressive for entertaining. It’s also perfect for those hot summer days you want to avoid using the stove. If you can’t find yellow tomatoes, you could obviously substitute red tomatoes or any heirloom variety you like.

Overhead view of two bowls of yellow gazpacho and a grey-blue surface surrounded by glasses of white wine, crusty bread, a spoon and salt and pepper bowls.

Ingredients

Yellow Tomatoes- I used yellow beefsteak tomatoes for this dish, but large yellow heirloom tomatoes would work well too. Feel free to substitute with any large, ripe tomato, regardless of the color. Adjust the amount of vinegar in the recipe depending on your personal taste and the acidity of the tomatoes you use.

Bell Peppers- I chose yellow bell peppers to match the color of tomatoes in this soup. If you swap out red tomatoes, try a red bell pepper. Green tomatoes and green bell peppers would make a beautiful soup, too!

Cucumbers- I like using peeled, English cucumbers for gazpacho, but any cucumber will do. If you use a standard cucumber, I suggest removing the seeds as they can be bitter.

Shallots- These onions have a mild flavor so it’s not overwhelming when raw. Spring onions would also work well, but a regular white or yellow onion is totally fine too.

Olive oil- Make sure you use a good, quality extra virgin olive oil as it will strongly affect the flavor of this recipe.

Vinegar- I chose to use white wine vinegar, however, red wine or sherry vinegar are great alternatives.

Overhead view of ingredients for gazpacho including bread, yellow tomatoes, a yellow bell pepper, an English cucumber, a shallot, olive oil, and white wine vinegar.

Recipe Steps

The first steps I take when making gazpacho are scoring (1), blanching and shocking (2) the tomatoes. This step is optional, but helps you easily remove the skins of the tomatoes, which makes an extra smooth puree.

Next, I add the tomatoes and other vegetables to the blender and process until smooth (4-5). Then I add the olive oil, and salt and vinegar to taste, and blend until emulsified. You could eat this straight from the blender, but it’s best after chilling for at least an hour or two in the fridge.

Right before serving, I chop up some small tomatoes for the topping. Simply season these with salt and olive oil, and enjoy (6)!

Steps to make gazpacho, including scoring, blanching and shocking tomatoes, peeling tomatoes, blending the soup and cutting and seasoning tomatoes for the topping.

Recipe tips and FAQs

Use any large, ripe tomatoes you can find. They don’t have to be yellow!
Match the color of your bell peppers to the tomatoes for a vibrant colored soup.
Adjust the amount of vinegar depending on the acidity of your tomatoes and your personal preference.
Buy a good quality loaf of bread for this recipe. Use some in the soup to thicken it and serve the rest on the side. I like to crisp up the outside of the bread in the oven before serving.

Do I have to peel tomatoes for gazpacho?

You don’t need to peel tomatoes for gazpacho, however, it helps create a smoother soup with a better mouth feel. To peel tomatoes, score an ‘x’ on the bottom with a paring knife. Place in boiling water for 15-60 seconds or until the skin starts to peel away where it was scored. Cool down in ice water, drain and peel.

What can I do with leftover gazpacho?

There are a number of creative ways you can use up leftover gazpacho. You can add a bit more olive oil and use it as a sauce for pasta salad. You can use a small amount with more oil and vinegar added as a salad dressing for lettuces or grain and vegetable salads. It could also be stirred into hot sauces and soups.

Overhead view of two bowls of yellow gazpacho on a slate surface next to wine glasses, a spoon and a piece of bread.

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More Chilled Soups

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