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.
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Yellow Tomato Gazpacho
- Total Time: 15 minutes
- Yield: 6 servings
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 lb (790 g) yellow tomatoes, halved
- 1 cup (240 ml) chopped seeded peeled cucumber
- 1 cup (240 ml) chopped yellow bell pepper
- 1/2 cup (120 ml) finely chopped onion
- 1/2 cup (120 ml) orange juice
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) Champagne vinegar or white wine vinegar
- 2 garlic cloves, chopped
- 1 medium jalapeño chili with seeds, chopped (about 1 tbsp)
- Garnish with cubes of avocado, thinly shaved onion and meaty cubes of heirloom tomato.
Cilantro Oil
- 2 cups (480 ml) coarsely chopped fresh cilantro leaves and tender stems
- 3/4 cup (180 ml) olive oil
- 2 green onions, chopped
- 1 medium jalapeño chili with seeds, chopped (about 1 tbsp)
- 2 garlic cloves, chopped
- 1/4 cup (60 ml) 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: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 9
- Sodium: 150
- Fat: 8
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Spiced Salmon Tacos with Cilantro and Jalapeño Slaw
- Turkey and Coconut Milk Chili
- Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
- Pappa al Pomodoro – Rustic Tuscan Tomato and Bread Soup
Frequently Asked Questions
Why does this recipe call for yellow tomatoes specifically?
I use yellow tomatoes — including varieties like Teardrops and Heirlooms — primarily for their color. Red tear drop tomatoes can substitute if yellow aren’t available; the flavor will be similar but the color will change.
What is the cilantro oil and does it have to be made separately?
The cilantro oil is a vibrant green drizzle made by blending 2 cups cilantro leaves and stems with 3/4 cup olive oil, 2 green onions, 1 jalapeño, 2 garlic cloves, and 1/4 cup water. It’s drizzled over the finished gazpacho as a garnish — it’s optional but gives the dish a distinct fresh kick.
How far in advance can I make this gazpacho?
This can be made ahead and serves as the perfect starter for any party. Chill for at least 2 hours before serving — it must be served ice cold. Stir the reserved tomato juice back in just before serving.
How do I control the heat level from the chili?
Chiles vary in heat, so always taste the spiciness level and adjust accordingly. I add 1 medium jalapeño with seeds to the soup base and another to the cilantro oil. For a milder version, leave out the chile entirely.
