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Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.
Disclosure: Photos and text have been updated since recipe was originally published in 2013.
There is nothing more I enjoy on a warm summer day than a chilled bowl of yellow tomato gazpacho. Maybe it’s my ultimate love of tomatoes and how incredibly sweet and seasoned they become in the summer. This is the only time to enjoy tomato gazpacho. When tomatoes are at their peak, fragrant and sweet.
I have made another traditional gazpacho which has different sweet tomatoes and peppers, but I was really eager to make something golden and gorgeous.
The first gazpacho soup I ever had was at the Four Seasons in Hualalai on the Big Island before we moved to California. The best part of their tomato soup was that it came with homemade tomato sorbet to keep everything chilled and sweet. Then the waiter pours two colored gazpacho soups in the bowl to create a ying/yang effect. It was stunning and I’m sorry to say I don’t have a photo of it, because it was circa 2004 and before we all took photos on phones.
More Gazpacho Recipes
Either one you make, there is a secret-not so secret ingredient…bread! Bread acts as a thickener so a watery soup doesn’t happen. But don’t worry, you won’t be able to taste any bread or yeast in the soup. My only tip is to use seasonal and sweet tomatoes. The sweeter and fresher your ingredients are, the better your gazpacho will be.
Yellow Tomato Gazpacho
- 1/2 loaf Italian or French bread day-old preferred
- 2 lbs yellow tomatoes
- 2 Persian cucumbers peeled and chopped (save some for garnish)
- 1/4 sweet or red onion chopped
- 1 large yellow bell pepper seeds and ribs removed
- 2 garlic cloves
- 1 small jalapeno chopped and seeded (optional)
- 1/4 cup Olive oil + more for garnish
- Few dashes of red wine vinegar
- Salt and pepper to taste
- Fresh oregano leaves for garnish
- In a medium sized bowl, roughly tear up bread and add enough water to cover. Allow bread to soak for 15 minutes.
- After about 15 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine, making sure everything is evenly coated with olive oil. Season with salt and pepper and let everthing marinate for another 15 minutes.
- In a food processor or blender, blend together the vegetable mixture until pureed and there are no large peices of bread or vegetable. Add a few dashes of redwine vinegar and season with a good amount of salt and pepper. Taste for seasoning and give it one bland pulse.
- For a silky smooth texture, pour the gazpacho soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
- Chill gazpacho for at least 30 minutes before serving and once ready, pour pour in bowls and garnish with an extra drizzle of olive oil, chopped vegetables and fresh oregano.