James Carrier Photo by: James Carrier

Golden Gazpacho

Sunset JULY 2001

  • Yield: Makes 4 servings


  • 2 yellow bell peppers (about 1 lb. total)
  • 1 cup chilled fat-skimmed chicken broth or vegetable broth
  • 1/2 cup chilled sour cream
  • 2 tablespoons lemon juice
  • 2/3 cup seedless green grapes, rinsed and cut in half
  • 2/3 cup cherry tomatoes (3/4 to 1 in. wide), stemmed, rinsed, and cut into halves or quarters
  • 2/3 cup diced English cucumber
  • 1/4 cup coarsely chopped salted roasted almonds
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint leaves
  • Salt and fresh-ground pepper


1. Rinse, stem, seed, and coarsely chop bell peppers.

2. In a blender, combine peppers, broth, sour cream, and lemon juice. Whirl until smooth. If making up to 1 day ahead, cover and chill.

3. Ladle soup into wide bowls. Onto the centers, spoon equal portions of grapes, tomatoes, cucumber, almonds, cilantro, and mint. Add salt and pepper to taste.

Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 59%
  • Protein: 6.4g
  • Fat: 12g
  • Saturated fat: 4.4g
  • Carbohydrate: 16g
  • Fiber: 3.7g
  • Sodium: 117mg
  • Cholesterol: 13mg

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Golden Gazpacho recipe