Yellow Tomato Gazpacho

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 31%
  • Fat: 3.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.4g
  • Carbohydrate: 13.8g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 203mg
  • Calcium: 24mg


  • Gazpacho:
  • 1 1/2 cups chopped seeded peeled cucumber
  • 1 cup chopped Vidalia or other sweet onion
  • 1 cup coarsely chopped yellow bell pepper
  • 6 tablespoons white wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds chopped seeded peeled yellow tomatoes (about 6 large)
  • 1 garlic clove, minced
  • Garnish:
  • 2 (1-ounce) slices French bread, torn into 1/2-inch pieces
  • 1 teaspoon extravirgin olive oil
  • 1 cup quartered grape or cherry tomatoes
  • 1/2 cup diced peeled seeded cucumber


  1. To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.
  2. Preheat oven to 375°.
  3. To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.
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