Best 4 Yellow Gazpacho Recipes

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In the realm of culinary arts, gazpacho reigns supreme as a refreshing and flavorful cold soup, originating from the vibrant region of Andalusia, Spain. This traditional dish embodies the essence of summer, capturing the vibrant colors and flavors of sun-ripened tomatoes, crisp cucumbers, sweet peppers, and aromatic garlic. As the foundation of gazpacho, tomatoes take center stage, offering a luscious texture and a burst of tangy sweetness. Cucumbers lend a cooling sensation and a refreshing crunch, while peppers add a subtle hint of spice. Garlic provides a savory depth of flavor that harmonizes all the ingredients. This article presents a collection of delectable yellow gazpacho recipes that showcase the versatility of this classic soup. From traditional Spanish gazpacho to innovative twists with roasted bell peppers and creamy avocado, these recipes cater to a wide range of tastes and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

YELLOW TOMATO AND PEACH GAZPACHO



Yellow Tomato and Peach Gazpacho image

The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.

Provided by Sarah Copeland

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 10

4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
2 cloves garlic, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1/2 English cucumber, peeled and finely chopped
1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion
1 ripe peach, seeded and finely diced
Extra-virgin olive oil, for drizzling

Steps:

  • In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
  • Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
  • Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

YELLOW TOMATO GAZPACHO WITH GOAT CHEESE CROUTONS



Yellow Tomato Gazpacho with Goat Cheese Croutons image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 clove garlic
2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
1 yellow bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
1 bunch scallions (about 6), trimmed, white part only, chopped
1/4 cup extra virgin olive oil
1/4 teaspoon ground cumin
1 tablespoon mayonnaise
Juice of 1 lemon
1/4 cup Champagne vinegar
12-inch piece baguette
Salt
3 ounces fresh goat-cheese log
1 cup cooked fresh yellow corn kernels (1 ear of corn)

Steps:

  • Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
  • Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
  • Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

YELLOW GAZPACHO ASPIC



Yellow Gazpacho Aspic image

The 1946 edition of "The Joy of Cooking" included 69 recipes for gelatin molds. The chilled soup's ingredients are molded into an updated aspic that's cool and crunchy. Use an electric juicer here.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1/2 red bell pepper, stem, ribs, and seeds removed, flesh coarsely chopped
1 small red tomato, coarsely chopped
3 dashes hot sauce, such as Tabasco
Coarse salt
1 1/2 teaspoons freshly squeezed lemon juice
4 envelopes unflavored gelatin (scant tablespoon each)
5 (about 2 1/2 pounds) yellow tomatoes, seeds and pulp removed and reserved, flesh coarsely chopped
1 English cucumber, peeled, halved lengthwise, seeded, and chopped
3 scallions, coarsely chopped
6 fresh basil leaves, plus more for garnish
1 tablespoon red wine vinegar
Freshly ground pepper
1 clove garlic
Grape or cherry tomatoes, for garnish

Steps:

  • Make bell pepper layer: Feed bell pepper and red tomato through an electric juicer. Pour juice through a fine sieve into a small bowl; discard any solids. Skim foam from surface with a spoon. Stir in hot sauce, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice. Sprinkle 1 envelope gelatin over top. Let stand 5 minutes.
  • Transfer mixture to a small saucepan. Cook over medium heat, stirring constantly, until gelatin has just dissolved, about 1 1/2 minutes. Let cool slightly. Transfer bell pepper mixture to a 4-cup scalloped gelatin mold. Refrigerate until just set and still sticky, about 20 minutes.
  • Make gazpacho layer: Process yellow tomato flesh, the cucumber, and scallions in a food processor until almost pureed, about 10 seconds. Transfer vegetable mixture to a large bowl. Finely chop basil; add basil, 1 teaspoon each salt and lemon juice, and the vinegar to bowl; season with salt and pepper. Set aside.
  • Puree reserved yellow tomato seeds and pulp with the garlic in a food processor. Pour through a very fine sieve into a medium bowl; discard solids.
  • Sprinkle remaining gelatin over garlic mixture. Let stand 5 minutes. Transfer to a saucepan. Cook over medium heat, stirring constantly, until gelatin has dissolved, about 2 minutes. Stir garlic mixture into the reserved gazpacho.
  • When bell pepper layer has just set, pour gazpacho layer on top. Refrigerate until set, about 4 hours. Aspic can be refrigerated, loosely covered, up to 1 day.
  • Run the tip of a paring knife around edge to loosen. Dip mold into a bowl of lukewarm water for several seconds. Pat mold dry, and invert onto a serving plate. Garnish with tomatoes and basil.

YELLOW GAZPACHO



Yellow Gazpacho image

Categories     Soup/Stew     Blender     Tomato     Vegetable     Cocktail Party     Picnic     Vegetarian     Backyard BBQ     Summer     Vegan     Party     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 navel orange
4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped
2 large yellow bell peppers, coarsely chopped
1 (3/4-pound) cucumber, peeled and coarsely chopped
1 medium onion, chopped
1 garlic clove, chopped
3/4 cup olive oil
1/4 cup Sherry vinegar
1/4 teaspoon hot sauce such as Tabasco, or to taste
Garnish:
diced cucumber; diced yellow bell pepper; chopped fresh chives

Steps:

  • Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
  • Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.

Tips:

  • Select ripe and flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your yellow gazpacho. Choose ripe, juicy, and flavorful tomatoes that are free from blemishes and bruises.
  • Use a combination of bell peppers: To add depth of flavor and sweetness, use a mix of red, orange, and yellow bell peppers. Roasted bell peppers give a smoky and caramelized flavor.
  • Don't skip the bread: The bread in gazpacho helps to thicken and smooth the soup. Use a good quality, crusty bread that will hold its shape when soaked in the liquid.
  • Chill thoroughly: Gazpacho is best served cold, so make sure to chill it for at least 2 hours before serving. You can also make it ahead of time and store it in the refrigerator for up to 3 days.
  • Garnish it up: When serving, garnish your yellow gazpacho with chopped fresh herbs, such as basil, chives, or parsley. You can also add a drizzle of olive oil, a sprinkle of paprika, or a dollop of sour cream.

Conclusion:

Yellow gazpacho is a delicious and refreshing soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and unique flavor, yellow gazpacho is sure to be a hit at your next party or gathering. So, gather your ingredients, grab your blender, and give this delightful soup a try!

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