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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
Author: Devorah Bowen
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
US Customary - Metric

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.

Equipment

Highspeed Blender

Notes

  • This recipe makes 6 cups or 4 bowls
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