Golden Gazpacho
Bright, refreshing, and packed with summer flavors, Golden Gazpacho is a vibrant twist on the classic chilled soup. Featuring the sweetness of ripe yellow tomatoes, a burst of juicy peach, and the crispness of English cucumber, this stunning golden-hued dish is the perfect harmony of savory and subtly sweet. A touch of garlic, shallot, and white wine vinegar enhances its zesty undertones, while a drizzle of olive oil adds luscious depth. Ready in just 20 minutes with no cooking required, this easy-to-make recipe is ideal for hot days when you need a cooling, nutrient-packed meal or appetizer. Serve it chilled and garnished with fresh basil, or elevate it with flavorful toppings like creamy avocado, crunchy croutons, or a gorgeous swirl of olive oil. Perfect for dinner parties, light lunches, or healthy meal preps, this Golden Gazpacho is your go-to summer recipe. Keywords: golden gazpacho recipe, chilled summer soup, yellow tomato gazpacho, easy gazpacho recipe, no-cook recipes.
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Recipe Information
Ingredients
- 4 large Yellow tomatoes
- 1 large Yellow bell pepper
- 1 medium English cucumber
- 1 large Peach
- 1 clove Garlic
- 1 small Shallot
- 3 tablespoons Olive oil
- 2 tablespoons White wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Ice water
- 4 leaves Fresh basil leaves
- Optional toppings: diced avocado, croutons, olive oil drizzle
Instructions
Core and roughly chop the yellow tomatoes and bell pepper, ensuring all seeds are removed.
Peel the cucumber and cut it into chunks. Peel, pit, and dice the peach.
Peel the garlic clove and shallot, then roughly chop them.
In a blender, combine the chopped yellow tomatoes, yellow bell pepper, cucumber, peach, garlic, and shallot.
Add the olive oil, white wine vinegar, salt, and black pepper to the blender.
Pour in the ice water to help thin the mixture and ensure it remains cold while blending.
Blend on high speed until the mixture is completely smooth, about 1-2 minutes. If you prefer a thinner consistency, add a bit more ice water and blend again.
Taste the gazpacho and adjust seasoning with more salt or vinegar as needed.
Chill the gazpacho in the refrigerator for at least 1 hour to let the flavors meld together.
Before serving, finely chop the fresh basil leaves and use them as a garnish on top of each bowl.
Serve the gazpacho cold in bowls or glasses. Add optional toppings like diced avocado, croutons, or a drizzle of olive oil for extra flair.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 48.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3539 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
