Description

Craving a vibrant, chilled dish that screams summer? This Yellow Tomato Gazpacho is your perfect choice! Featuring sweet yellow tomatoes, juicy peaches, crisp cucumber, and colorful heirloom tomatoes, blended with basil and garlic, then topped with crunchy croutons and fresh herbs, this soup is a delightful mix of tangy, sweet, and savory flavors.

Ingredients

Here’s what you need to make Yellow Tomato Gazpacho. Each ingredient adds to the tangy, sweet, and fresh magic.

Croutons

Extra-Virgin Olive Oil (1 Tbsp): For toasting crispy croutons.
White or Sourdough Bread (3–4 thick slices, cut into small cubes): Provides crunchy texture.
Sea Salt (to taste): Enhances flavor.
Black Pepper (to taste, freshly ground): Adds mild heat.

Gazpacho

Yellow or Orange Tomatoes (4 large, firm, ripe, coarsely chopped): Offer sweet, tangy flavor.
Basil Leaves (6, plus a handful of small basil, lemon basil, or opal basil for garnish): Infuse herbaceous freshness.
Garlic Cloves (1–2, coarsely chopped): Add savory depth.
Sea Salt (to taste): Balances flavors.
Seedless Cucumber (1, peeled and finely chopped): Provides crisp, refreshing texture.
Heirloom Tomatoes (1 lb, firm, ripe, finely chopped): Add colorful, juicy variety.
Purple Onion or Shallot (1 small, finely chopped, optional): Offers sharp, savory bite.
Red or Yellow Bell Pepper (1, seeded and finely chopped): Adds sweet crunch.
Peaches (2, firm, ripe, peeled and finely chopped): Bring sweet, summery flavor.
Extra-Virgin Olive Oil (for drizzling): Enhances richness.
Black Pepper (to taste, freshly ground): Adds mild heat.
Chervil (optional, for garnish): Provides delicate, anise-like flavor.

Substitutions and Variations

Yellow Tomatoes: Use red tomatoes or a mix for similar flavor.
Peaches: Swap with nectarines, mangoes, or omit for keto.
Bread: Use gluten-free bread for croutons or omit for keto/gluten-free.
Cucumber: Replace with zucchini or celery for similar crunch.
Purple Onion/Shallot: Omit or use green onions for a milder flavor.
Keto Adjustment: Omit peaches and croutons, reduce tomatoes to ½ lb (~2–3g net carbs per serving).
Gluten-Free Version: Use gluten-free bread for croutons or omit; all other ingredients are naturally gluten-free.
Vegan Version: Already vegan; no changes needed.
Spicy Version: Add a pinch of red pepper flakes or a slice of jalapeño to the blender.

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Instructions

Step 1: Make the Croutons

Heat 1 Tbsp olive oil in a small skillet over medium heat.
Add 3–4 slices of bread (cubed) and toss with tongs or a spatula to toast on all sides, about 4 minutes.
Season with sea salt and black pepper. Transfer to a plate to cool.
Store in an airtight container if making ahead (up to 1 day).

Tip: Toast evenly for crisp croutons; cool completely before storing to avoid sogginess.

Step 2: Prepare the Gazpacho Base

In a large bowl, combine 4 coarsely chopped yellow tomatoes, 6 basil leaves, and 1–2 coarsely chopped garlic cloves. Season with sea salt.
Cover and refrigerate for 30 minutes to meld flavors.
Chill individual serving bowls in the refrigerator.

Tip: Chop tomatoes roughly since they’ll be blended; chill bowls for a refreshing presentation.

Step 3: Blend the Gazpacho

Remove and discard basil leaves from the chilled tomato mixture.
Transfer mixture to a blender or use an immersion blender to process until frothy and smooth, 2–3 minutes.

Tip: Blend thoroughly for a silky texture; add a splash of water if too thick.

Step 4: Assemble and Serve

Ladle the gazpacho into chilled bowls.
Mound 1 finely chopped cucumber, 1 lb finely chopped heirloom tomatoes, 1 finely chopped bell pepper, 2 finely chopped peaches, and optional chopped purple onion/shallot in the center of each bowl.
Top with a handful of small basil leaves, optional chervil, and croutons.
Drizzle with extra-virgin olive oil and season with sea salt and black pepper.
Serve cold or at room temperature.

Tip: Finely chop toppings for balanced bites; drizzle oil generously for richness.