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
- 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.
- Blend: Add tomatoes, bell pepper, cucumber, shallot and bread to a blender, and process until smooth.
- 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.
- Chill: Eat soup right away, or chill for at least 1-2 hours for optimal results.
- 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.
- 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
Keywords: yellow tomato gazpacho, yellow gazpacho, golden gazpacho