Yellow Tomato Gazpacho

Serves: 6

Prep time: 40 minutes, plus one hour for soup to cool in refrigerator


  • 8 large yellow tomatoes
  • 1 seedless cucumber, halved and finely chopped
  • 1 red bell pepper, cored, seeded and finely chopped
  • 1 jalapeno pepper, cored seeded and finely chopped
  • ½ cup cilantro leaves, finely chopped
  • 1 red onion, finely chopped
  • 5 garlic cloves, minced
  • 1 celery stalk, thinly sliced
  • ¼ cup olive oil
  • 1 tablespoon sugar
  • 1 ½ tablespoons salt
  • ½ teaspoon fresh ground pepper

To make the yellow tomato juice:


  1. Cut 6 of the 8 tomatoes into small pieces and add celery, sugar and ½ teaspoon salt.
  2. Allow tomatoes to simmer for 30 minutes or until they are soft and juicy.
  3. Remove from heat and allow to cool.
  4. Strain and push tomato pulp through a fine sieve.
  5. This should yield 3 cups of juice.
  6. Allow juice to cool completely in refrigerator.
  7. Chop cucumbers, remaining yellow tomatoes, peppers and onions in a food processor, but do not let them become pureed.
  8. Combine chopped vegetables in a large bowl and add olive oil, garlic, salt and pepper.
  9. For the brightest yellow gazpacho, mound the chopped vegetables into a bowl and pour the chilled tomato juice around them, and serve – or combine all ingredients and stir until well mixed.
  10. This will yield a chunkier, more colorful version of the gazpacho.
    They had beautiful golden yellow tomatoes at the farmer’s market yesterday and I went a little crazy.

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