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Golden Gazpacho

Jul 01, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This soup requires about 25 minutes of hands-on time, and at least 30 more minutes to chill. It’s a flavorful blend of bell pepper, cucumber, onion, olive oil, sherry vinegar, garlic, yellow heirloom tomatoes, water-soaked bread, and a pinch of salt. Yellow tomatoes are less acidic than their red counterparts, and they help lend a velvety smooth flavor/texture. Whole Foods had an entire display for heirloom tomatoes when I went, but I had to pick through to find the yellow ones. Try adding a bit of sugar to cut down on acidity if you’re forced to use red tomatoes. Don’t forget to save any extra baguette for the cucumber gazpacho!

Ingredients – Serves 6
  • ½ cup water
  • 2 ½ ounces French bread baguette, interior crumb only, torn into pieces
  • 1 cup coarsely chopped yellow bell pepper
  • 1 cup chopped seeded peeled cucumber
  • ½ cup chopped sweet onion
  • 3 ½ 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


1. Combine ½ 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 ½ teaspoons oil and red tomatoes.

“Golden Gazpacho.” Cooking Light: Summer Cookbook. Time Inc. Lifestyle Group. 2014. Print.

Rhea Torreon
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