Yellow Heirloom Tomato Gazpacho definitely captures the taste of a garden. This recipe is perfect to serve as an appetizer or as part of a light meal this summer. Plus, absolutely no need to turn on the oven. This chilled soup is perfect for the summer season!
It’s soup season. Really! Gazpacho is served chilled, so it’s indeed ideal to enjoy during the hot months. You don’t need a lot of yellow heirloom tomato gazpacho to enjoy its goodness, which is why this recipe is a perfect as an appetizer portion.
This is a recipe of mine from 2012, but I knew it was time to update the photos. It’s still a favorite dish of mine!
This is a great starter to serve at a special gathering (shot glasses or small juice glasses make the perfect “dish” for this gazpacho) or even when you’re cooking out with the family.
Are you a tomato lover? You’ll adore my Fried Green Tomato BLT Sandwiches. It’s a twist on a classic, and these sandwiches sure are tasty!
Another fun, tomato-based dish you should try is my Tomato-Bacon Jam with Avocado Toast. Use it on all sorts of things. It’s particularly delicious over eggs!
I decided to use yellow heirloom tomatoes for this recipe, just for their golden color. The gorgeous tomatoes tempted me as I was chopping all the veggies for this dish, and I couldn’t resist popping pieces as I prepped. They were amazing! Sweet and juicy. I wish I could get my hands on them all year, but that’s just one of the things that makes summer special.
On top of tasting like fresh garden goodness, this recipe couldn’t be easier to make. No cooking, just a bit of chopping, a few whirls of a blender and some time in the fridge. Simple summer deliciousness!
I think you’ll really enjoy all the fresh flavors you’ll find in this chilled soup. Add some croutons or pieces of onion or red pepper over the tops as garnish for a colorful presentation. Go for it! Whip up a batch of Yellow Heirloom Tomato Gazpacho this season!
Yields 2 cups
Serves Serves 4
4.7 based on 7 review(s)
- 2 large yellow heirloom tomatoes, cored and cut into 1-inch pieces
- 2/3 cup orange bell pepper, seeded and cut into 1-inch pieces
- 1-1/2 cups cucumber, peeled in alternating strips, cut into 1-inch pieces
- 1/4 cup red onion, chopped
- 1 small jalapeno pepper, seeded and chopped
- 1 garlic clove, peeled
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon ground black pepper, more to taste
- 1 basil leaf, torn, plus extra basil leaves for garnish
- Blend half the vegetables, olive oil, vinegar and salt and pepper. Add the remaining ingredients and continue blending.
- Strain the mixture through a sieve. Discard the solid pieces.
- Chill for about an hour before serving.
- When ready, serve in individual, small cups or glasses (consider using a shot glass or a juice glass).
- Garnish with basil ribbons, croutons, or diced red pepper.