I love a good summer tomato gazpacho. I usually make a batch or two before the summer’s over.
This summer, I decided to make a batch using only Sun Gold yellow tomatoes. I planted 2 plants in my garden this year. But I was late to get them in the ground. So while I have several tomatoes, they are still green! Fortunately, my local farm market had plenty.
Have you tried Sun Golds? They are a little sweeter and less acidic. And they lend a beautiful color to this gazpacho. The flavors in this chilled soup are so fresh! Sweet yellow tomatoes mingle with clean crisp cucumbers, sweet yellow bell peppers, candy onions, garlic, cilantro, tart lemon juice, white balsamic vinegar and smooth olive oil. Add a little more or less of this or that and really make it your own!
So easy, everything goes into the blender or food processor. But to break up all of the . . . yellowness (though it is a cheery color!), I like to top the soup with chopped cucumbers, red, orange and green cherry tomatoes, and cilantro.
I usually like to keep this in a pitcher in the fridge. So easy to stir and pour right into my bowl!
While I like to garnish this with what is actually in the soup, I sometimes sprinkle a little parmesan on top; or serve it with some blue cheese toasts. They pair so well with tomatoes.
While everything basically gets blended together, I like to hold out some chopped onion, cucumbers and yellow peppers and stir them back into the tomato broth. This lends a little texture and crunch. And when I sit down to a bowl of gazpacho, it’s usually my only meal, so I like a little texture and crunch!
Make a batch and you have lunches and dinners for a week!
So don’t let the summer pass without giving this refreshing, chilled tomato soup a try!
There will always be someone who can’t see your worth. Don’t let it be you.
- 2½ pounds of yellow tomatoes (about 4-5 large), roughly chopped
- 1 English cucumber, seeded and roughly diced
- 1½ yellow bell peppers, seeded and roughly chopped
- 1 medium candy onion (or sweet Vidalia onion), roughly chopped
- 4 cloves of garlic, roughly chopped
- 6 sprigs of cilantro
- 6 Tablespoons of olive oil
- 5 Tablespoons of white balsamic vinegar
- 1 Tablespoon of fresh lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of salt
- a few grinds of freshly cracked white pepper
- (if you want some heat, try ½ seeded jalapeno, roughly diced
- Reserve ¼ each of onion, bell pepper & cucumber
- Place all other ingredients into a blender and puree to your desired degree of chunkiness.
- Add back the reserved onion, bell peppers & cucumber.
- Taste and season with salt, pepper, vinegar, etc to suit your taste.
- Chill the soup for a few hours before serving.
- Garnish with mixed cherry tomatoes, diced cucumber & cilantro.
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