Recipe Image

Yellow Gazpacho

  • 15 m
  • 2 h 15 m
Carolyn Casner
“The yellow vegetables of summer—fresh corn, yellow tomatoes and yellow peppers—make this slightly sweet gazpacho soup recipe a beautiful and delicious alternative to red gazpacho.”


    • 2 cups corn kernels (from about 3 large ears), divided
    • 1 large yellow bell pepper, diced, divided
    • 4 large yellow tomatoes (about 2 pounds), cored and quartered
    • 1 slice country white bread, crust removed if desired, torn into pieces
    • ½ cup diced onion
    • 3 tablespoons white-wine vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon salt
    • ¼ cup snipped fresh chives


  • 1 Reserve ½ cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
  • 2 Serve garnished with the reserved corn and bell pepper and chives.
  • Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
ALL RIGHTS RESERVED © 2019 Printed From 11/21/2019