This beautiful yellow tomato gazpacho recipe is perfect for a hot summer day.
Nothing says summer better than a perfectly chilled bowl of gazpacho with a large hunk of crusty bread. Tomatoes are filled with lycopene and are extra delicious in this no-cook soup. I think that blanching the tomatoes adds a bit of sweetness but your soup will not suffer greatly if you skip this step. In fact, this soup is perfect for those sweltering days when you don’t even want to turn on the stove.
The simplicity of this soup is astounding: roughly chop your vegetables and blend with oil, vinegar and a bit of salt.
Yellow tomatoes, often called “sun gold” tomatoes are often sweeter than the red varieties. You can certainly use red grape tomatoes in this recipe but you’ll use loose the beautiful yellow color.
If you want to make this into a truly divine starter, strain the soup so that you are left with a beautiful pastel yellow silky soup. Serve in a shot glass before a light meal or between courses as a palate cleanser.
Yellow Tomato Gazpacho
2 pints yellow grape tomatoes or “sun gold”
4 tablespoons red wine vinegar
4 tablespoons olive oil
1 yellow pepper, sliced
1 large garlic clove, roughly chopped
½ small onion, roughly chopped
1 teaspoon salt
1 Persian cucumber, roughly chopped (reserve 1 inch to finely chop for garnish)
salt and pepper to taste
Bring 5 cups of water to a boil over high heat in a medium-sized pot. Add the yellow tomatoes and blanch for 2 minutes. When the tomatoes start to pop out of their skins, remove from the pot and run under cold water.
Peel 1/2 the tomatoes and add to a food processor with the red wine vinegar, olive oil, pepper, garlic, salt onion and cucumber and puree until smooth. Taste your soup and add more olive oil if you desire a creamier consistency. Add salt and pepper to taste.
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Photos by Ally-Jane