Cold Yellow Tomato Gazpacho

A refreshing and colorful variation of the traditional Spanish chilled soup, Cold Yellow Tomato Gazpacho offers a vibrant golden hue and a naturally sweet, mellow flavor. This elegant dish is perfect for warm days when you want something light, healthy, and bursting with summer freshness.

Why You’ll Love This Recipe

• Naturally sweet and low in acidity thanks to yellow tomatoes

• No cooking required, making it ideal for hot weather

• Elegant presentation with a striking golden color

• Customizable garnishes for added texture and flavor

• Can be made ahead of time for effortless entertaining

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• ½ loaf day-old Italian or French bread

• 2 lb yellow tomatoes, roughly chopped

• 2 Persian cucumbers, peeled and chopped (reserve some for garnish)

• ¼ sweet or red onion, chopped

• 1 large yellow bell pepper, seeded and chopped

• 2 garlic cloves, peeled

• 1 small jalapeño, chopped and seeded (optional)

• ¼ cup extra-virgin olive oil, plus more for garnish

• A few dashes of red wine vinegar

• Salt and freshly cracked pepper, to taste

• Fresh oregano leaves, for garnish

directions

1. Tear the bread into pieces and soak in water for 15 minutes.

2. Squeeze out the excess water and combine the bread with tomatoes, cucumbers, onion, bell pepper, garlic, jalapeño, olive oil, salt, and pepper. Let it marinate for 15 minutes.

3. Transfer the mixture to a blender and purée until smooth.

4. Add red wine vinegar and adjust seasoning to taste.

5. Strain the soup through a fine mesh sieve for a smoother texture.

6. Chill in the refrigerator for at least 30 minutes.

7. Serve cold, garnished with diced cucumber, a drizzle of olive oil, and fresh oregano.

Servings and timing

• Servings: 4

• Prep time: 30 minutes

• Chill time: 30 minutes

• Total time: 1 hour

Variations

• Spicy version: Add extra jalapeño or a dash of hot sauce

• Herbaceous twist: Blend in fresh basil, parsley, or mint

• Citrus flavor: Add a splash of lemon or orange juice

• Thicker version: Use more bread or add avocado

• Minimalist: Omit bread for a lighter, thinner soup

storage/reheating

• Storage: Keep in an airtight container in the refrigerator for up to 4 days

• Freezing: Can be frozen for up to 3 months; thaw in the fridge and stir before serving

• Reheating: Not needed—this dish is best served cold

FAQs

What kind of tomatoes should I use?

Use ripe yellow tomatoes such as heirloom or yellow beefsteak for the best flavor and color.

Can I skip the bread?

Yes, but it will result in a thinner consistency. The bread helps thicken the soup and balance acidity.

Do I need to strain the soup?

Straining is optional but recommended for a smooth, velvety texture.

Can I use a food processor instead of a blender?

Yes, but a high-speed blender will give you a smoother finish.

How spicy is this soup?

It’s mild unless you keep the jalapeño seeds or add additional heat sources.

What can I use instead of red wine vinegar?

White wine vinegar or sherry vinegar are great alternatives.

Can I make this in advance?

Yes, it actually tastes better after chilling and resting for a few hours.

What should I serve it with?

Serve it with crusty bread, grilled seafood, or as a refreshing starter.

Is it suitable for vegans?

Yes, this recipe is completely plant-based.

Can I add protein?

Yes, top it with cooked shrimp, crab, or a dollop of yogurt for added protein.

Conclusion

Cold Yellow Tomato Gazpacho is a delightful, no-cook dish that highlights the sweet, mellow flavor of yellow tomatoes. Its vibrant color, refreshing taste, and ease of preparation make it a standout addition to any summer menu. Whether you’re hosting a garden party or enjoying a quiet lunch, this gazpacho delivers a sophisticated yet simple experience in every spoonful.