Gazpacho Amarillo --
Yellow Heirloom Tomatoes
Summer Soup
Here is another summertime favorite. It’s a recipe that requires no heat and
makes for a perfect hot summer day indulgence, especially when it is made with
the freshest summer produce at their peak. That's why gazpacho, Yellow
Heirloom Tomatoes Summer Soup, is always on my summer favorites list. It is
refreshing and full of flavor.
Traditional gazpacho is always delicious and perfect for picnics. A couple of
years ago after returning from a summer vacation in Spain, I purchased beautiful
Heirloom yellow tomatoes from the farmer's market and decided to try a spin on
my already favorite gazpacho recipe. I used the same traditional ingredients with
a little twist to preserve the color of juicy and sweet yellow tomatoes.
I love to top it with a relish of fresh cherry tomatoes, avocado, and celery. That
is completely optional, but it gives a little arrow of colors, plus a nice crunch to
this amazingly refreshing summer dish.
Serves 4

2 large Heirloom yellow tomatoes - about 1.5 lbs.
1 small seedless cucumber, peeled
1/2 Jalapeño, seeded
1 yellow bell pepper, seeded
1 clove garlic
2 Pieces of day-old French bread - about 1 inch each
2 stalks green onion
1/4 cup extra virgin olive oil + more for garnishing
1 tablespoon sherry vinegar (Jerez)*
2 teaspoons cumin powder
Salt & pepper to taste
Optional Garnishes 
Cherry tomatoes
Herbs: Basil, mint, cilantro
Place the 2 pieces of day-old bread in a small bowl and cover with cold water.
Soak the bread for about 10-15 minutes. Cut the vegetables in large chunks and
add to a blender, wring the bread out and add to the blender along with the rest
of the ingredients. Blend on high for a few minutes until smooth. Taste and
adjust seasoning if needed. Transfer to the fridge for at least 30 minutes. Serve
chilled. Top with as many optional garnishes as you desire as well as a splash
of extra virgin olive oil.

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