Best 2 Yellow Tomato Gazpacho Recipes

Yellow tomato gazpacho is a refreshing and flavorful soup that is perfect for a summer meal. Made with fresh, ripe yellow tomatoes, this soup is packed with vitamins and minerals. It is also a good source of antioxidants, which can help protect your cells from damage. Gazpacho is a traditional Spanish soup that is typically made with red tomatoes. However, yellow tomatoes add a unique sweetness and flavor to this dish. This soup is also very easy to make, and it can be prepared in just a few minutes.

Check out the recipes below so you can choose the best recipe for yourself!

YELLOW TOMATO GAZPACHO WITH GOAT CHEESE CROUTONS

Yellow Tomato Gazpacho with Goat Cheese Croutons image

Provided by Florence Fabricant

Categories dinner, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 clove garlic
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
1 bunch scallions (about 6), trimmed, white part only, chopped
1/4 cup extra virgin olive oil
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
Juice of 1 lemon
1/4 cup Champagne vinegar
12-inch piece baguette
Salt
3 ounces fresh goat-cheese log
1 cup cooked fresh yellow corn kernels (1 ear of corn)

Steps:

Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

YELLOW TOMATO AND PEACH GAZPACHO

Yellow Tomato and Peach Gazpacho image

The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.

Provided by Sarah Copeland

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h30m

Number Of Ingredients 10

Ingredients

4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
2 cloves garlic, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1/2 English cucumber, peeled and finely chopped
1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion
1 ripe peach, seeded and finely diced
Extra-virgin olive oil, for drizzling

Steps:

In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

Tips:

Use ripe, flavorful tomatoes. Yellow tomatoes have a sweeter, more delicate flavor than red tomatoes, so they're perfect for gazpacho.
Chill the gazpacho for at least 2 hours before serving. This will allow the flavors to meld and develop.
Serve the gazpacho with a variety of toppings, such as croutons, chopped cucumber, diced avocado, or crumbled goat cheese.
If you don't have time to make the gazpacho ahead of time, you can speed up the process by using a blender instead of a food processor. Just be careful not to over-blend the gazpacho, or it will become too watery.
Gazpacho is a versatile dish that can be served as an appetizer, a main course, or a light lunch. It's also a great way to use up leftover vegetables.

Conclusion:

Yellow tomato gazpacho is a refreshing, flavorful soup that is perfect for a hot summer day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give yellow tomato gazpacho a try.