Yellow Tomato Gazpacho
Fresh, vibrant, and wonderfully refreshing, this Yellow Tomato Gazpacho is a chilled summer soup made with ripe yellow tomatoes, crisp vegetables, and a hint of orange for a bright citrus twist. It’s quick to prepare, requires no cooking and is perfect as a light lunch, elegant appetizer or make-ahead dish for warm-weather entertaining.
Ingredients
- 2 lbs yellow tomatoes (about 4-5 medium size tomatoes)
- 1 yellow bell pepper, seeded and chopped
- 1 cup peeled, seeded and chopped cucumber
- 1 small shallot, chopped
- 1/2 cup freshly squeezed orange juice
- 2 Tbsp extra virgin olive oil, plus a little extra for garnishing
- 1 Tbsp white wine vinegar
- 2 tsp Kosher salt
- A few sliced cherry tomatoes, and basil leaves for garnishing (optional)
Instructions
- Cut each tomato into roughly eight segments. Remove the seeds from each segment and transfer the tomato flesh to a food processor or large capacity blender. Discard the seeds.
- To the food processor or blender, add the yellow pepper, cucumber, shallot, orange juice, 2 Tbsp olive oil, white wine vinegar and salt. Blend until smooth (or desired consistency is reached). Transfer the gazpacho to a bowl or pitcher; cover and chill for at least 2 hours. Make ahead: Can be made up to 2 days in advance and stored in jars in the fridge. Shake well before serving as some separation may occur.
- To serve: Divide chilled gazpacho amongst six small bowls or cups. Drizzle each bowl with a little olive oil, then float a few slices of cherry tomato on the surface of the soup to garnish. Add a few small basil leaves if desired. Serve immediately.