Golden Gazpacho
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Perfect for hot summer days, this silky-smooth golden gazpacho is heightened with a touch of curry and turmeric.
I have made this delicious golden gazpacho over and over again, and I love keeping a pitcher in the fridge for lunches on hot summer days. The recipe is adapted from Oleana chef Ana Sortun’s inspiring cookbook, Spice: Flavors of the Eastern Mediterranean. With its silky texture and pure tomato flavor highlighted by a touch of curry powder and turmeric, it’s a perfect example of Sortun’s brilliant use of spices to create rich, full Mediterranean flavors that leave you feeling satisfied.
What you’ll need to make Golden gazpacho
Step-by-Step Instructions
The soup is incredibly easy to make. To begin, combine the tomatoes, bread crumbs, white wine vinegar, olive oil, water, spices and salt in a blender.
Process until smooth.
Pour the soup through a sieve to strain out any bits of seeds and skin. This process goes much faster if you pour a little soup in the strainer at a time and use a ladle to push the soup through in a circular motion.
Next, chill the soup in the fridge until ice cold. Ladle into bowls and top with condiments. I keep it simple with diced red bell pepper and minced chives but Sortun offers up some great other suggestions, such as: croutons, minced fennel, bits of shredded ham or prosciutto, minced melon, crabmeat, grated hard-boiled eggs, or minced onion.
Note: This is a simplified (and slightly healthier) version of the original recipe. I reduced the olive oil and salt, swapped the sparkling water for regular water, and omitted the hand-torn croutons and grated hard-boiled egg.
YOu may also like
- Watermelon Gazpacho
- Roasted Garlic Gazpacho
- Chilled Creamy Tomato Basil Soup
- Chilled Roasted Red Pepper Soup
Golden Gazpacho
Perfect for hot summer days, this silky-smooth golden gazpacho is heightened with a touch of curry and turmeric.
Ingredients
- 6 cups yellow cherry tomatoes (you'll need about 3 pints)
- ½ cup fresh bread crumbs or panko
- 2 tablespoons sherry vinegar or white wine vinegar
- 6 tablespoons extra virgin olive oil
- ¼ teaspoon turmeric
- ¼ teaspoon curry powder
- 2½ teaspoons salt
- 1 cup cold water
- 6 chives, finely minced
- 1 red bell pepper, seeded, ribs removed and minced
- Freshly ground black pepper, to taste
Other Optional Condiment Suggestions
- Grated hard-boiled egg
- Bits of ham or prosciutto
- Crabmeat
- Minced Melon
- Croutons
Instructions
- Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
- Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 285
- Fat: 22g
- Saturated fat: 3g
- Carbohydrates: 21g
- Sugar: 8g
- Fiber: 4g
- Protein: 4g
- Sodium: 1568mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I am making this for the millionth time today. It’s seriously the best soup. I also get rave reviews every time I serve it to someone!
Excellent soup and so simple to make.
I hate to make changes to Jenn’s recipes because I absolutely love how her recipes turn out! However, on this one I made some changes. I didn’t have yellow cherry tomatoes but have a bumper crop of yellow tomatoes, so used those. I could see this would have more water than cherry tomatoes so I left out the water in the recipe entirely. I used about 4 good size tomatoes. I also added about a half a seeded cucumber, and cut the salt in half (personal taste). Then I followed the recipe exactly and loved the idea of curry and turmeric as seasonings. When it came time to strain the soup I quickly realized I was losing so much volume! My husband and I did a taste test independently and both decided we actually liked the unstrained version so much more, so in the end I only strained about 1/4 of the soup. Maybe not authentic eastern Mediterranean but absolutely delicious!
Thanks for a great recipe Jenn! Will definitely be making throughout the summer.
Vivian, I also used large yellow tomatoes. I did peel them and cut them into 1/8’s to get 6 cups (about 6 tomatoes). I strained it and all that was left were the seeds, which was great. I forgot to add the vinegar, evoo and panko…so back in the blender, strained again and this time I got leftovers – it was all the panko. Next time skipping the panko, reducing the amount of vinegar (made it a little to acidic for my taste) and evoo by half. I will try adding a cucumber in too!
Jenn: I just made this but mine does seem more like very flavorful tomato juice than soup! Help, seemed like the panko didn’t add any texture to the soup. Maybe it gets thicker as it sets up?
Thanks!
Hi Linda, This is not a very thick soup; it’s got the texture of a light cream soup, so it sounds like you didn’t do anything wrong — perhaps you were just anticipating something thicker?
I made this soup earlier today. It is delicious. I especially like the flavors of the turmeric and curry. For my condiments, I used a little orange pepper, green onion, and a twist of black pepper. Yum, so good.
I absolutely adore Gazpacho and have always made it with the usual red tomatoes, bell pepper, cucumbers, etc. This however, was so silky and creamy. The only problem was that I got a little carried away with the vinegar (I just you to drink it out of the bottle as a kid!) and it was just a a little too tart. I’ll know better next time – thanks again, Jenn!
Another winner from Jenn and of course wonderful in warmer weather. I make this up and then eat it for lunch over a number of days. It is a more flavorful version of other gazpachos I have tried. I do like to eat with some the sides Jenn suggests. Sometimes though I just stir in a teaspoon or two of breadcrumbs if I don’t add any of the sides suggested. Also, this is so easy and quick to make.