Chilled Yellow Tomato Gazpacho

A bright and silky Chilled Yellow Tomato Gazpacho soup featuring ripe yellow heirloom tomatoes, crisp garden vegetables and fresh herbs. Finished with extra-virgin olive oil and a colorful composed garnish, it makes an elegant first course for a late-summer early fall dinner party.

Serves 8 as a tasting portion

Gazpacho Ingredients

• 2½ pounds very ripe yellow heirloom tomatoes, roughly chopped

• 1 English cucumber, peeled and chopped

• 1 yellow bell pepper, seeded and chopped

• ½ small sweet onion or 2 shallots, chopped

• 1 small garlic clove

• 2 tablespoons sherry vinegar

• 1 tablespoon fresh lemon juice

• ⅓ cup extra-virgin olive oil

• ½ teaspoon kosher salt, plus more to taste

• Freshly ground white pepper

• 4–6 fresh basil leaves

• ½ slice good-quality white bread, optional

Composed Vegetable Garnish

• ½ English cucumber, finely diced

• 1 small yellow heirloom tomato, finely diced

• ¼ red bell pepper, finely diced

• ¼ yellow bell pepper, finely diced

• 1 tablespoon finely minced shallot

• 2 tablespoons finely chopped fresh chives

• Fresh basil leaves or microgreens

• Extra-virgin olive oil

• A few drops of fresh lemon juice

• Flaky sea salt

Instructions

1. Combine the yellow tomatoes, cucumber, yellow pepper, onion, garlic, sherry vinegar, lemon juice and kosher salt in a large bowl. Allow the vegetables to sit for 20–30 minutes so the flavors can develop.

2. Transfer the mixture to a blender with the basil and optional bread. Blend until completely smooth.

3. With the blender running, slowly drizzle in the olive oil and continue blending until the gazpacho is creamy and fully emulsified.

4. For the silkiest consistency, pour the gazpacho through a fine-mesh sieve into a bowl.

5. Cover and refrigerate for at least 3–4 hours, preferably overnight. Before serving, taste and adjust with additional salt, white pepper, lemon juice or sherry vinegar as needed.

6. To prepare the garnish, combine the finely diced cucumber, yellow tomato, red and yellow peppers, shallot and chives. Just before serving, lightly dress the vegetables with olive oil, lemon juice and a pinch of flaky sea salt. Gently fold in torn basil leaves, if desired.

To Serve

Place approximately 1½ tablespoons of the vegetable garnish in the center of each wide, shallow bowl. Carefully pour 4–5 ounces of chilled gazpacho around the garnish, leaving the colorful vegetables visible. Finish with a drizzle or several drops of extra-virgin olive oil and garnish with fresh basil or microgreens.  

High Heeled Hostess Tip

This gazpacho is best served when tomatoes are at their seasonal peak. We used ripe yellow heirloom tomatoes to create the vibrant golden color, allowing the contrasting diced vegetables in the garnish to truly stand out.

Chilled Yellow Tomato Gazpacho