This vibrant yellow gazpacho is not only gorgeous in color but really delicious and refreshing! This soup is the way to gear up for a hot Summer. It’s served chilled or even over ice! It’s very flavorful and can be made to your preference with the adjustment of herbs or spice. It’s easy to make without any cooking involved and is quite enjoyable.
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Why You’ll Love this Yellow Summer Gazpacho Recipe
Looking for a show stopper of a recipe? This gazpacho is sure to impress with both its looks and its flavor profile. All you need is some beautiful seasonal summer produce, a blender and you’re ready to start preparing your gazpacho. No stove-top needed! You can also make this gluten-free by using gluten-free bread.
Ingredients You’ll Need
- Yellow Produce: Yellow Tomatoes (any combination of heirloom, cherry or grape), Yellow Bell Pepper,
- Other Produce: English Cucumber, Red Onion, Garlic
- Spices: Cumin Powder, Salt & Pepper
- Other Condiments: Sherry or Red Wine Vinegar, Extra Virgin Olive Oil
- Bread: White Bread (such as sourdough or country style)
- Optional Ingredients: Jalapeño Pepper
- Toppings: Tomatoes, Cucumber, Cilantro, Chives, Good Olive Oil.
How to Make this Yellow Summer Gazpacho
Prepare the Produce and Add It To Your Blender
Peel and chop the cucumber into smallish pieces. Reserve about 1/2 cup for garnish (you can leave the skin on for color if you like).
Add the cherry tomatoes to the blender and roughly chop any large tomatoes before adding them along with the cucumber. (Note: reserve about 1/2 cup of chopped tomatoes for garnish)
Remove the seeds and membrane from the bell pepper and give it a rough chop before adding it to the blender, followed by the garlic and red onion.
Start Blending and Add the Condiments
Give it a good blend to break down all of the vegetables. Add in the salt, pepper, red wine vinegar, cumin powder and oil, then continue blending until almost smooth.
Add the Bread, Blend Again & Refrigerate
Remove the crust from the bread and add it to the blender. Allow the mixture to sit for 10 minutes before blending the soup to your desired consistency (I like it smooth but you can leave a bit of texture if you prefer). Next, Refrigerate the gazpacho for several hours until completely chilled.
Serve & Enjoy the Gazpacho
Serve it in a bowl garnished with some of the chopped cucumber, tomatoes, fresh herbs and a drizzle of good olive oil.
TIP: Alternately, on a very warm day try serving it in a glass over ice with a straw.
Yellow Summer Gazpacho – Recipe Card
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Yellow Summer Gazpacho (Refreshing & Easy To Make)
Equipment
-
Highspeed Blender
Ingredients
- 2 pounds Yellow Tomatoes (any combination of heirloom, cherry or grape)
- 1 English Cucumber (partially peeled)
- 1 Yellow Bell Pepper (roughly chopped)
- 1/2 small Red Onion (cut in half)
- 2 cloves Garlic
- 1/2 tsp Cumin Powder
- 2 Tbsp Sherry or Red Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1 thick slice White Bread (such as sourdough or country style crust removed)
- 1 pinch Salt (or to taste)
- 1 pinch Pepper (or to taste)
- 1/2 Jalapeño Pepper (seeds and membrane removed, optional)
Toppings
- 12 Cherry or Grape Tomatoes (chopped or halved)
- 1/4 Cucumber (diced)
- 1/2 bunch Fresh Cilantro (chopped)
- 2 Tbsp Chives (chopped)
- 1 drizzle Good Olive Oil
Instructions
-
Peel and chop the cucumber into smallish pieces. Reserve about 1/2 cup for garnish (you can leave the skin on for color if you like)
-
Add the cherry tomatoes to the blender and roughly chop any large tomatoes before adding them along with the cucumber. (reserve about 1/2 cup of chopped tomatoes for garnish)
-
Remove the seeds and membrane from the bell pepper and give it a rough chop before adding it to the blender. Add the garlic, red onion and give it a good blend to break down all of the vegetables.
-
Add in the salt, pepper, red wine vinegar, cumin powder and oil, then continue blending until almost smooth.
-
Remove the crust from the bread and add it to the blender. Allow the mixture to sit for 10 minutes before blending the soup to your desired consistency (I like it smooth but you can leave a bit of texture if you prefer).
-
Refrigerate the gazpacho for several hours until completely chilled. Serve it in a bowl garnished with some of the chopped cucumber, tomatoes, fresh herbs and a drizzle of good olive oil. Alternately, on a very warm day try serving it in a glass over ice with a straw.
Notes
- This recipe makes 6 cups or 4 bowls
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This refreshing yellow gazpacho recipe is the latest installment of The Art of Soups & Stews, a monthly recipe column by Devorah Bowen. In this column, the Best of Vegan editor and creator of The Yummy Vegan delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes to share them with you!
More Vegan Recipes You Might Like
If you enjoyed this refreshing yellow gazpacho recipe, you might also like this delicious summer salad or some of the other recipes listed below.
- Summer Salad With Grilled Peaches & Strawberries
- Vegan Summer Rainbow Ratatouille
- Comforting Classic Split Pea Soup (Easy & Delicious)
- Roasted Olive Tomato Soup
The post Yellow Summer Gazpacho (Refreshing & Easy To Make) appeared first on Best of Vegan.