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Golden Gazpacho

Photo: Tru Studio

Hands-on time 25 mins
Total time 55 mins

Serves 6

Yellow tomatoes are a little less acidic than red, making this chilled soup's flavor sublime.


  • 1/2 cup water
  • 2 1/2 ounces French bread baguette, interior crumb only, torn into small pieces
  • 1 cup coarsely chopped yellow bell pepper
  • 1 cup chopped seeded peeled cucumber
  • 1/2 cup chopped sweet onion
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1 garlic clove, chopped
  • 2 pounds yellow heirloom tomatoes, peeled, cored, seeded, and coarsely chopped
  • 3/8 teaspoon kosher salt
  • 12 red cherry tomatoes, chopped

Nutrition Information

  • calories 153
  • fat 8.6 g
  • satfat 1.2 g
  • monofat 5.9 g
  • polyfat 1.1 g
  • protein 4 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 217 mg
  • calcium 37 mg

How to Make It

  1. Combine 1/2 cup water and bread in a small bowl; let stand 5 minutes.

  2. Place bell pepper, cucumber, onion, 3 tablespoons oil, vinegar, garlic, and yellow tomato in a blender; process until smooth. Add bread mixture and salt to blender; process 1 minute. Cover and refrigerate at least 30 minutes. Place 1 cup soup in each of 6 bowls. Top evenly with remaining 1 1/2 teaspoons oil and red tomatoes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit