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Overhead view of two bowls of yellow gazpacho on a slate surface next a wine glass and spoon.

Yellow Tomato Gazpacho

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5 from 3 reviews

  • Author: Sabrina Russo
  • Total Time: 31 minutes
  • Yield: 4-6 servings (5 2/3 cups) 1x
  • Diet: Vegan


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.


  • 2lbs large, ripe yellow tomatoes (beefsteak or heirloom variety)
  • 1 yellow bell pepper, ribs and seeds removed, roughly chopped
  • 5oz English cucumber, peeled and roughly chopped (~3/4 cup)*
  • 1/2 medium shallot, roughly chopped
  • 1oz bread (I used sourdough), crust removed and roughly torn (~1/2 cup)*
  • 6 tbsp extra virgin olive oil 
  • 3 tbsp white wine vinegar* (start with 1 tbsp and add more, to taste)
  • 5oz (~1 cup) yellow grape tomatoes
  • 2 tbsp extra virgin olive oil 
  • Kosher salt and fresh cracked pepper
  • Bread, for serving, such as sourdough, baguette or Italian bread


  1. Blanch and peel tomatoes (optional): Heat a large pot of water to a boil. Use a pairing knife to score an ‘x’ on the bottom of each tomato. Place ice and cold water in a large bowl. Blanch tomatoes for 15-60 seconds in boiling water or until peel starts to pull away. Shock in ice water. When cool, remove from water, pat dry and remove skin. Chop in large chunks.
  2. Blend: Add tomatoes, bell pepper, cucumber, shallot and bread to a blender, and process until smooth.
  3. Season: Add salt and 1 tablespoon of vinegar. Blend over low speed and stream in 6 tablespoons of oil while blending. Taste and add more salt and vinegar, as desired. 
  4. Chill: Eat soup right away, or chill for at least 1-2 hours for optimal results. 
  5. Prepare topping: Right before serving, cut grape tomatoes in half or in quarters, as desired. Place in bowl, season with salt and stir in 2 tablespoons of olive oil. 
  6. Serve: Ladle soup into serving bowls. Top with seasoned, chopped tomatoes and fresh cracked black pepper. Serve with bread. Enjoy. 


Blanching and peeling the tomatoes is optional, but helps create a smoother soup with a nicer mouthfeel.

If you use a standard cucumber, I suggest removing the seeds, as they can be bitter. 

Any bakery style white bread should work well in this recipe. Gazpacho is also a great way to use up stale bread. 

Red wine or sherry vinegar work well too.

If serving bread on the side, I suggest crisping up the exterior in a 350F for about 5-8 minutes. Make sure to have any cut side of bread covered with foil to prevent drying out.

Store soup for up to 4-5 days in the fridge. 

  • Prep Time: 30 minutes
  • Cook Time: 1 minute
  • Category: Soup
  • Method: Blend
  • Cuisine: Spanish


  • Serving Size: 1 1/2 cups soup (~1/4 of soup)
  • Calories: 310
  • Sugar: 7g
  • Sodium: 46mg
  • Fat: 29g
  • Saturated Fat: 4g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 2.7g
  • Cholesterol: 0mg