yellow gazpacho garnished with beautiful toppings in bowl
This yellow gazpacho is the perfect summer recipe. It's incredibly flavorful, refreshing, and an easy way to impress your dinner guests! It's also entirely plant-based and dairy-free.
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By Devorah Bowen | The Yummy Vegan

This vibrant yellow gazpacho is not only gorgeous in color but really delicious and refreshing! This soup is the way to gear up for a hot Summer. It’s served chilled or even over ice! It’s very flavorful and can be made to your preference with the adjustment of herbs or spice. It’s easy to make without any cooking involved and is quite enjoyable.

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Why You’ll Love this Yellow Summer Gazpacho Recipe

Looking for a show stopper of a recipe? This gazpacho is sure to impress with both its looks and its flavor profile. All you need is some beautiful seasonal summer produce, a blender and you’re ready to start preparing your gazpacho. No stove-top needed! You can also make this gluten-free by using gluten-free bread.

Ingredients You’ll Need

yellow summer gazpacho ingredient overview
  • Yellow Produce: Yellow Tomatoes (any combination of heirloom, cherry or grape), Yellow Bell Pepper,
  • Other Produce: English Cucumber, Red Onion, Garlic
  • Spices: Cumin Powder, Salt & Pepper
  • Other Condiments: Sherry or Red Wine Vinegar, Extra Virgin Olive Oil
  • Bread: White Bread (such as sourdough or country style)
  • Optional Ingredients: Jalapeño Pepper
  • Toppings: Tomatoes, Cucumber, Cilantro, Chives, Good Olive Oil.

How to Make this Yellow Summer Gazpacho

yellow gazpacho garnished with beautiful toppings in bowl

Prepare the Produce and Add It To Your Blender

diced cucumber on wooden board

Peel and chop the cucumber into smallish pieces. Reserve about 1/2 cup for garnish (you can leave the skin on for color if you like).

yellow tomatoes in blender

Add the cherry tomatoes to the blender and roughly chop any large tomatoes before adding them along with the cucumber. (Note: reserve about 1/2 cup of chopped tomatoes for garnish)

chopped yellow bell pepper in blender

Remove the seeds and membrane from the bell pepper and give it a rough chop before adding it to the blender, followed by the garlic and red onion.

yellow produce and red onions in blender

Start Blending and Add the Condiments

blended yellow gazpacho in blender

Give it a good blend to break down all of the vegetables. Add in the salt, pepper, red wine vinegar, cumin powder and oil, then continue blending until almost smooth.

broth being added to blender with gazpacho
seasonings and oil being added to blender

Add the Bread, Blend Again & Refrigerate

white bread without the crust being added to the soup
final blended gazpacho in blender

Remove the crust from the bread and add it to the blender. Allow the mixture to sit for 10 minutes before blending the soup to your desired consistency (I like it smooth but you can leave a bit of texture if you prefer). Next, Refrigerate the gazpacho for several hours until completely chilled.

Serve & Enjoy the Gazpacho

yellow gazpacho garnished with beautiful toppings in bowl

Serve it in a bowl garnished with some of the chopped cucumber, tomatoes, fresh herbs and a drizzle of good olive oil.

🌿TIP: Alternately, on a very warm day try serving it in a glass over ice with a straw.

Yellow Summer Gazpacho – Recipe Card

Use this recipe card to save and print this recipe. For additional step by step photos and a recipe video, be sure to read the full article above.

yellow gazpacho garnished with beautiful toppings in bowl

Yellow Summer Gazpacho (Refreshing & Easy To Make)

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This yellow gazpacho is the perfect summer recipe. It’s incredibly flavorful, refreshing, and an easy way to impress your dinner guests! It’s also entirely plant-based and dairy-free.
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Prep Time: 15 minutes
Cool Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

  • 2 pounds Yellow Tomatoes (any combination of heirloom, cherry or grape)
  • 1 English Cucumber (partially peeled)
  • 1 Yellow Bell Pepper (roughly chopped)
  • 1/2 small Red Onion (cut in half)
  • 2 cloves Garlic
  • 1/2 tsp Cumin Powder
  • 2 Tbsp Sherry or Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 thick slice White Bread (such as sourdough or country style crust removed)
  • 1 pinch Salt (or to taste)
  • 1 pinch Pepper (or to taste)
  • 1/2 Jalapeño Pepper (seeds and membrane removed, optional)

Toppings

  • 12 Cherry or Grape Tomatoes (chopped or halved)
  • 1/4 Cucumber (diced)
  • 1/2 bunch Fresh Cilantro (chopped)
  • 2 Tbsp Chives (chopped)
  • 1 drizzle Good Olive Oil

Instructions

  • Peel and chop the cucumber into smallish pieces. Reserve about 1/2 cup for garnish (you can leave the skin on for color if you like)
  • Add the cherry tomatoes to the blender and roughly chop any large tomatoes before adding them along with the cucumber. (reserve about 1/2 cup of chopped tomatoes for garnish)
  • Remove the seeds and membrane from the bell pepper and give it a rough chop before adding it to the blender. Add the garlic, red onion and give it a good blend to break down all of the vegetables.
  • Add in the salt, pepper, red wine vinegar, cumin powder and oil, then continue blending until almost smooth.
  • Remove the crust from the bread and add it to the blender. Allow the mixture to sit for 10 minutes before blending the soup to your desired consistency (I like it smooth but you can leave a bit of texture if you prefer).
  • Refrigerate the gazpacho for several hours until completely chilled. Serve it in a bowl garnished with some of the chopped cucumber, tomatoes, fresh herbs and a drizzle of good olive oil. Alternately, on a very warm day try serving it in a glass over ice with a straw.

Notes

  • This recipe makes 6 cups or 4 bowls
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yellow gazpacho garnished with beautiful toppings in bowl

This refreshing yellow gazpacho recipe is the latest installment of The Art of Soups & Stews, a monthly recipe column by Devorah Bowen. In this column, the Best of Vegan editor and creator of The Yummy Vegan delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes to share them with you!

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If you enjoyed this refreshing yellow gazpacho recipe, you might also like this delicious summer salad or some of the other recipes listed below.

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Devorah Bowen author photo and bio

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