Yellow Gazpacho
Prep Time
10 mins
Chilling time
1 hr
A vibrant yellow gazpacho with a simple list of ingredients and huge, absolutely delicious peak summer flavor. Use the recipe as a jumping off point for gazpacho of any hue.
Recipe Type:
Soup
Keyword:
yellow gazpacho
Makes: 8 servings
Ingredients
Gazpacho
- ¼ cup minced shallot
- 1 clove garlic, smashed, peeled, and minced
- 3 tablespoons sherry vinegar
- Pinch sea salt, plus ½ teaspoon, divided
- 2 ½ pounds cored, roughly chopped yellow tomatoes (tomatoes of any color can be substituted)
- 2 cups peeled, chopped cucumbers (about 3 - 4 small)
- 1 cup seeded, chopped yellow bell pepper (about 1 - 2 peppers)
- ⅓ cup extra virgin olive oil
To Serve
- Extra virgin olive oil for drizzling
- 1/4 cup sliced cherry tomatoes
- ¼ cup sliced cucumbers
- 2 tablespoons minced parsley leaves
Instructions
-
In a small bowl, combine the shallot, garlic, vinegar, and a pinch of sea salt. Set aside while you prep the remaining ingredients.
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In the pitcher of a blender, combine shallot and vinegar mixture, tomatoes, cucumbers, bell pepper, and ½ teaspoon sea salt. If the pitcher is overfilled, blend half the ingredients and then add the rest. Blend until mixture is completely smooth and velvety. With blender on low, drizzle in olive oil very slowly through the pour spout. The oil should be nicely emulsified – don’t rush this step. Taste and add additional vinegar or sea salt as needed.
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Chill gazpacho for at least an hour.
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Ladle into bowls, drizzle with olive oil, and garnish with sliced tomatoes, cucumbers, and parsley.