With another year under the belt, life continues to serve unexpected surprises. The Age of Question seems to only deepen with time as I find myself slowly inching towards 30. Does anyone know when it becomes the Age of Answers?
Summer was kind to us here in Texas. With mild temperatures and ample rain, we’ve had an abundant harvest this year. Especially our tomatoes: Teardrops, Green Zebras, Brandywine and assorted Heirlooms – Nature has been very kind and giving this season. There’s something intrinsically magical and pure about growing your own food – though it takes countless hours of work, sweat and patience – the pay off seems to nourish in more ways than one. You can literally find the beauty of life in a tomato. 
To think what once laid as a dormant seed, given water, soil and light, it awakens and sprouts. And with time, care and a little homemade compost — it grows into a healthy plant that flowers and ultimately produces the lusciously juicy fruit. We often forget to appreciate these tiny miracles but they are constantly around us: growing, thriving, living as the World intended.
The best part with this soup is, it can be made ahead and would serve as the perfect starter for any party. Feel free to serve in shot glasses or tiny bowls and always make sure you serve this soup ICE COLD. Your guests will thank you.
If yellow tomatoes are not available to you, feel free to use red tear drops — though the color will be different the flavors will still be wonderful. For those who aren’t a fan of heat, leave out the chile but being the thrill-seeker that I am, I put a yellow thai chili from our garden and rest assured, it did the job.
As chiles vary in heat, always be sure to taste the spiciness level and adjust accordingly.
PrintYellow Tomato Gazpacho
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
This Yellow Tomato Jalapeño Gazpacho is a refreshing cold soup with a spicy kick from yellow Thai chili and a fresh twist from cilantro, perfect for hot summer days.
Ingredients
- 1 3/4 pounds yellow tomatoes, halved
- 1 cup chopped seeded peeled cucumber
- 1 cup chopped yellow bell pepper
- 1/2 cup finely chopped onion
- 1/2 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
- 3/4 cup olive oil
- 2 green onions, chopped
- 1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
- 2 garlic cloves, chopped
- 1/4 cup water
Instructions
- Squeeze the tomato juices and seeds into a strainer set over a bowl. Press on the seeds to extract all the juice. Discard the seeds and set the juice aside.
- Chop the tomatoes and set aside 1/2 cup of the chopped tomatoes, 1/4 cup of the cucumber, and 1/4 cup of the bell pepper for garnish.
- In a blender, combine the remaining tomatoes, cucumber, bell pepper, onion, orange juice, olive oil, white wine vinegar, and the chopped yellow Thai chili (if using). Blend until smooth.
- Season the gazpacho with salt and freshly ground black pepper to taste. Adjust the spiciness by adding more chili if desired.
- Chill the soup in the refrigerator for at least 2 hours or until very cold.
- Before serving, stir in the reserved tomato juice. Serve the gazpacho in bowls or shot glasses, garnished with the reserved chopped vegetables and fresh cilantro.
Notes
Serve this soup ice cold for the best experience. If yellow tomatoes are unavailable, red tear drops can be used, though the color will change. Adjust the chili amount based on your heat preference. This soup can be made ahead of time, making it ideal for parties.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 9
- Sodium: 150
- Fat: 8
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
- Cholesterol: 0
