Yellow Tomato Gazpacho
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
A chilled soup that will leave you wanting more.
  • 1¾ pounds yellow tomatoes, halved
  • 1 cup chopped seeded peeled cucumber
  • 1 cup chopped yellow bell pepper
  • ½ cup finely chopped onion
  • ½ cup orange juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 2 garlic cloves, chopped
  • 1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
  • Garnish with cubes of avocado, thinly shaved onion and meaty cubes of heirloom tomato.
Cilantro Oil
  • 2 cups coarsely chopped fresh cilantro leaves and tender stems
  • ¾ cup olive oil
  • 2 green onions, chopped
  • 1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
  • 2 garlic cloves, chopped
  • ¼ cup water
  1. Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice.
  2. Chop tomatoes. Set aside ½ cup chopped tomatoes, ¼ cup cucumber, and ¼ cup bell pepper.
  3. Combine remaining tomatoes, cucumber, and bell pepper in processor.
  4. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper.
  5. Transfer soup to bowl; add reserved vegetables.
  6. Cover and chill overnight.
  7. Divide soup among 6 bowls. Garnish and drizzle with cilantro oil.
Cilantro Oil
  1. Combine all ingredients except water in processor.
  2. Puree until almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; discard solids in strainer.
  3. Whisk ¼ cup water into mixture in bowl. Season to taste with salt and pepper.
  4. Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
Recipe by Honest Cooking at