When the heat of the summer is blaring ice cold foods are what I crave, like this Yellow Gazpacho.
Gazpacho is a cold soup made of raw, blended vegetables that originated in the southern region of Andalusia.
I’ve seen so many variations of gazpacho from ones made with mostly fruit – (tomatoes are a fruit in case you weren’t sure), using yellow tomatoes, just red tomatoes, and even a Gazpacho Sorbet like the one I made here years ago.
I love gazpacho not just because it cools me off, but because it makes me feel good inside and out. The ingredients are fresh and raw that when combined with spices its a healthy and satisfying meal.
Have gazpacho as an appetizer, entree, or even create gazpacho shooters for a fun party food.
In my gazpacho I used red onions, but not too much because I’m not a fan of strong raw onion flavors. Of course you can add any amount you desire based upon your preferences.
Tip: If you’re like me then the way to reduce the strong onion flavor is to chop the amount of onions desired. Place chopped onions into a strainer and run cold water over the chopped onions. Surprisingly once the onions are rinsed it leaves you with a mellow yet aromatic flavor perfect for adding to dishes.
I also like adding garlic to my gazpacho, but I prefer roasted garlic making it become sweeter and not quite as pungent. Any remaining roasted garlic can be squeezed out onto bread and smeared for a luscious treat!
Since this is a yellow gazpacho I decided to add a yellow peach, just because. I thought it would lend a natural sweet flavor to this chilled soup plus the additional color of yellow.
Of course all gazpacho includes cucumber. I like to use an English cucumber so I don’t have to take the time to remove the seeds. Don’t forget to peel the green skin if your goal is to make this yellow. I forgot and my Yellow Gazpacho came out pale green. It’s not a big deal unless your focus was for a beautiful yellow soup – the flavor is still superior!
I also opted to add lime juice most recipes call for vinegar. You could also go with lemon juice for similar results.
I think you’ll agree this is a smooth, refreshing & healthy chilled soup, that will help you beat the heat all summer long.
Serve it up in a bowl garnished with avocado, tomatoes, and onions. For fun pour into wine glasses or shooters and garnish for a unique way to wow your guests.
If you try my Yellow Gazpacho please be sure to tag your photo #vickibensinger on Instagram sharing your thoughts. Don’t forget to follow me on Instagram too, if you aren’t already.
- 1 1/2 lbs. yellow tomatoes (I used baby tomatoes)
- 1 yellow bell pepper, seeded and chopped
- 1/4 to 1/2 cup chopped red onion, rinsed
- 1-2 cloves, roasted garlic
- 1 English cucumber, chopped (peel if want Yellow Gazpacho)
- 1 yellow peach, skinned
- 2 Tbsp. olive oil
- 1/2 lime, juiced
- salt & pepper to taste
- avocado, cubed
- red baby tomatoes, halved
- chopped red onion, rinsed
- Roast the garlic.
- Place remaining ingredients except salt & pepper and puree in blender or food processor.
- Strain gazpacho into a large bowl using a fine mesh strainer. Season to taste with salt & pepper if desired.
- Once chilled, garnish & serve.
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Tools used to Make the Yellow Gazpacho: