Yellow Tomato Gazpacho
A refreshing and vibrant cold soup made from ripe yellow tomatoes blended with fresh vegetables and herbs, perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Spanish
Ingredients
Scale
- 6 large yellow tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 yellow bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 cup cold water
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Optional: pinch of cayenne pepper for heat
Instructions
- In a blender, combine the yellow tomatoes, cucumber, yellow bell pepper, red onion, and garlic.
- Add the olive oil, white wine vinegar, and cold water to the blender.
- Blend until smooth and well combined.
- Season with salt, black pepper, and cayenne pepper if using. Blend briefly again to mix.
- Refrigerate the gazpacho for at least 2 hours to chill and allow flavors to develop.
- Stir well before serving and pour into chilled bowls or glasses.
- Garnish with fresh basil leaves and an extra drizzle of olive oil if desired.
Notes
For added texture, reserve some diced cucumber and yellow bell pepper to stir in before serving.