Yellow Tomato Gazpacho

Gazpacho, a classic chilled soup from the Andalusian region of Spain, typically features red tomatoes. This Yellow Tomato Gazpacho offers a unique twist, the yellow tomatoes bringing a slightly sweeter and more mellow flavor. This variation, perfect for warm summer days, is not only visually stunning with its golden hue but also a healthy choice, combining a refreshing blend of vegetables, tangy vinegar, and smooth olive oil for a delicious and nourishing meal.

What are Yellow Tomatoes?

Yellow tomatoes are a variety of tomatoes known for their distinct yellow hue. They are slightly less acidic than more common red tomatoes, offering a milder, sweeter, and sometimes fruitier flavor. Their natural sweetness pairs beautifully with the tang of white wine vinegar and the earthy tones of cumin, making this soup a well-balanced and refreshing dish.

To make this Yellow Tomato Gazpacho, the vegetables – yellow tomatoes, cucumber, yellow bell pepper, onion, and garlic – are blended until smooth. Combining these ingredients before adding other elements ensures a soft, consistent base that holds the essence of the fresh vegetables.

After blending, the mixture is strained to remove the fiber and solids, giving the gazpacho a silky texture. Straining is optional but highly recommended for those seeking a smoother, more refined soup. The result is a vibrant yellow tomato juice packed with flavor.

Once the vegetables are strained, the remaining ingredients – soaked breadcrumbs, white wine vinegar, lemon juice, cumin, salt, and pepper – are added. The breadcrumbs add texture and help thicken the soup, while the white wine vinegar and lemon juice add much-needed acidity.

A critical aspect of this recipe is emulsifying the extra virgin olive oil. Instead of simply mixing it in, the olive oil is slowly drizzled into the soup while whisking or blending at a low speed. This step creates a silky texture that adds a creamy mouthfeel.

The resulting gazpacho is light, refreshing, and packed with layers of flavor. The sweetness of the yellow tomatoes, the tanginess of the vinegar, and the earthiness of cumin create a well-balanced soup perfect for cooling down on a hot day. The extra virgin olive oil adds a rich finish to the overall dish, leaving a luxurious feel on the palate.

A sprinkle of freshly chopped basil adds brightness and an aromatic touch for garnish. Toasted breadcrumbs provide a bit of crunch, adding texture to each spoonful, while grated Parmesan cheese introduces a savory note that complements the mild sweetness of the soup.

This Yellow Tomato Gazpacho is not just a refreshing way to enjoy the bounty of summer tomatoes; it’s a versatile dish that can be served as a starter or a light meal. Whether entertaining guests or looking for a quick and healthy dish on a warm day, this gazpacho offers an elegant and flavorful solution. Its bright golden color and silky texture will impress anyone who takes a spoonful, inspiring you to make it a regular part of your culinary repertoire.

Yellow Tomato Gazpacho

Recipe by Kyle Taylor

5.0 from 1 vote

Course: EditorialCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Total time

2

hours 

30

minutes

Yellow Tomato Gazpacho is a refreshing twist on the classic chilled soup, featuring sweet yellow tomatoes, crisp vegetables, and a silky, emulsified texture. It’s a perfect dish for warm summer days with a balance of tangy vinegar, earthy cumin, and a smooth olive oil finish.

Ingredients

• 2 pounds yellow tomatoes, roughly chopped

• 1 large cucumber, peeled and roughly chopped

• 1 large yellow bell pepper, roughly chopped

• 1 large onion, roughly chopped

• 3 cloves of garlic

• 1/2 cup extra virgin olive oil

• 1/2 cup breadcrumbs, soaked in 1/2 cup warm water

• 1/4 cup white wine vinegar

• 1 lemon, juiced

• 1/2 teaspoon cumin

• to taste, salt and ground black pepper

• for garnish, chopped basil

• for garnish, toasted breadcrumbs

• for garnish, grated Parmesan cheese

Directions

• Soak the Breadcrumbs:
  Soak the breadcrumbs in 1/2 cup of warm water in a small bowl until they soften.
• Blend the Vegetables:
  Combine the yellow tomatoes, cucumber, yellow bell pepper, onion, and garlic in a blender. Blend well until smooth.
• Strain the Mixture:
  Strain the blended vegetables through a fine-mesh sieve or strainer into a large bowl, pressing with a spatula to extract as much liquid as possible. Discard the remaining solids.
• Add the Seasonings:
  Add the soaked breadcrumbs, white wine vinegar, lemon juice, cumin, salt, and ground black pepper to the strained mixture. Stir well to combine.
• Emulsify with Extra Virgin Olive Oil:
  Slowly drizzle the extra virgin olive oil into the mixture while whisking continuously or blending on a low speed. Continue whisking or blending until the olive oil is fully incorporated and the gazpacho has a smooth consistency.
• Chill:
  Cover the gazpacho and refrigerate for at least 2 hours to allow the flavors to develop.
• Serve:
  Ladle the chilled gazpacho into bowls. Garnish with chopped basil, toasted breadcrumbs, and grated Parmesan cheese.