Andalusia is the home of the best gazpacho soup recipes, so there is always a new one to find.
A hidden gem among cold Spanish soups is the yellow tomato gazpacho, a recipe that blends to perfection the sweetness of the tomato with the spiciness of the bell peppers.
Keep scrolling down this article and learn everything you need to know about this Andalusian recipe.
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Background of the Dish
People might think that plum tomatoes are the best tomatoes for gazpacho but in reality, you can make a delicious gazpacho with almost any type of tomato.
The main difference that you will find between the traditional gazpacho recipe and the yellow tomato gazpacho is that for this one you use yellow tomatoes, but the rest is pretty much the same.
Other popular alternatives to the classic gazpacho are the watermelon gazpacho and the cherry gazpacho, but the yellow tomato gazpacho is a great sweet and savory alternative.
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Things You’ll Need for Yellow Tomato Gazpacho
The gazpacho ingredients that you need to prepare this recipe are yellow tomatoes, onion, bell peppers, garlic, and olive oil.
You will also need a blender or food processor to prepare this yellow tomato gazpacho.
Ingredients
- 1.5kg yellow tomatoes
- 1 cucumber
- 1 yellow bell pepper
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
How to Make Yellow Tomato Gazpacho – Step by Step Guide
- The first step in this yellow gazpacho recipe is to wash, peel, and cut the yellow tomatoes. Some people leave the skin on, and others boil the tomatoes for a bit to make it easier to peel, but a sharp knife should be enough to get it done.
- Now, wash and chop the bell peppers, and remove the seeds. Also, peel and mince the garlic.
- For the next step, clean, peel and chop the red onion. Do the same with the cucumber.
- After that, grab a blender or food processor and blend all of the vegetables together until you get a homogenous mixture.
- Then, add salt, pepper, olive oil, and vinegar, and blend a little more. For a thick vegetable gazpacho add one slice of stale bread and for a more liquid one add 1/2 cup of water until you reach the desired consistency.
- Now, pour the yellow gazpacho into a bowl, cover it with plastic wrap (or place it in an airtight container), and take it to the fridge for up to 2 hours to chill.
- Finally, once your yellow tomato gazpacho is cool, stir it a bit and serve cold. As an optional step, you can serve it with clean basil leaves on top.
Substitution of Ingredients
There are a lot of changes that you can make to the ingredients of this yellow tomato gazpacho.
For example, you can do like other yellow tomato recipes and use jalapeño peppers, chili flakes, or paprika, as these sweet tomatoes go really well with that spiciness.
Besides that, you can add any vegetables to this Spanish summer soup, or add ingredients from other classic cold soups like the salmorejo or the carrot gazpacho.
If you find that your Spanish cold tomato soup is a bit acidic, then you can add a few tablespoons of cream cheese, heavy cream, or milk.
Try other delicious Spanish cold soups like the beetroot gazpacho, keto gazpacho, or cold asparagus soup.
Tips on Serving Yellow Tomato Gazpacho
You can serve the yellow tomato gazpacho for lunch or dinner, as a main dish or an appetizer.
To play a little bit with the flavors and textures, you can add toasted nuts or croutons to top your cold Spanish soup.
You can also add some shredded parmesan cheese or add some manchego cheese cubes to this yellow tomato gazpacho.
The cherry tomato soup is also a must-try when it comes to refreshing summer gazpacho from Spain.
Lastly, you can copy other Andalusian gazpachos and serve it with a shot of vodka (like the bloody Mary gazpacho) or with some chopped avocado on top (like the cucumber gazpacho).
How to Store Yellow Tomato Gazpacho
You can store the yellow tomato gazpacho for up to 3 days in the fridge.
You just have to place it in an airtight container, or in a large bowl covered with plastic wrap, and take it to the fridge.
Once you are ready to serve the yellow tomato gazpacho you will have to stir it around so the ingredients blend again.
Recipe Card: Yellow Tomato Gazpacho
Easy Yellow Tomato Gazpacho Recipe
Andalusia is the home of the best gazpacho soup recipes, so there is always a new one to find.
A hidden gem among the Spanish gazpachos is the yellow tomato gazpacho, a recipe that blends to perfection the sweetness of the tomato with the spiciness of the bell peppers.
Keep scrolling down this article and learn everything you need to know about this Andalusian recipe.
Ingredients
- 1.5kg yellow tomatoes
- 1 cucumber
- 1 yellow bell pepper
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 slice of stale bread
- Fresh basil leaves for garnish (optional)
Instructions
- Wash, peel, and cut the yellow tomatoes. Some people leave the skin on, and others boil the tomatoes for a bit to make it easier to peel, but a sharp knife should be enough to get it done.
- Wash and chop the bell peppers, and remove the seeds. Peel and mince the garlic.
- Clean, peel and chop the red onion. Do the same with the cucumber.
- With the help of a blender or food processor, blend all of the vegetables together until you get a homogenous mixture.
- Add salt, pepper, olive oil, and vinegar, and blend a little more. For a thick gazpacho add one slice of stale bread, for a liquid gazpacho add 1/2 cup of water until you reach the desired consistency.
- Pour the vegan gazpacho into a bowl, cover it with plastic wrap (or place it in an airtight container), and take it to the fridge for up to 2 hours to chill.
- Once your yellow tomato soup is cool, stir it a bit and serve cold. As an optional step, you can serve it with clean basil leaves on top.
Notes
This is one of the best tomato gazpacho, but you can turn it into a green tomato gazpacho or a heirloom tomato gazpacho if you prefer (the recipe is the same, just change the type of tomatoes).
The yellow tomato gazpacho is meant to be served as a Spanish chilled soup, but you can serve it at room temperature if you prefer.
To give this Andalusian gazpacho an extra kick, just add 1 teaspoon of smoked paprika and 1/2 teaspoon of chili flakes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 151Total Fat 9gSaturated Fat 1.2gCholesterol 0mgSodium 414mgCarbohydrates 17gFiber 4.3gSugar 10.2gProtein 3.2g
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