22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Home Recipes Soups

Golden Gazpacho

Jump to Recipe
By Jenn Segal
Save Recipe
Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Perfect for hot summer days, this silky-smooth golden gazpacho is heightened with a touch of curry and turmeric.

Two bowls of golden gazpacho.

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

Gazpacho ingredients including panko, sea salt, and red pepper.

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.

Tomatoes, bread crumbs, and other ingredients in a blender.

Process until smooth.

Golden gazpacho in a blender.

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.

Tomato seeds and skin in a sieve.

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.

Bowls of golden gazpacho.

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

 

Print

Golden Gazpacho

Metric Cup Measures
By Jenn Segal, adapted from Spice: Flavors of the Eastern Mediterranean

Perfect for hot summer days, this silky-smooth golden gazpacho is heightened with a touch of curry and turmeric.

Servings: 4
Prep Time: 10 Minutes
Total Time: 10 Minutes, plus at least 1 hour to chill

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

  1. Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
  2. 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.
  3. 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

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 285
  • Fat: 22g
  • Saturated fat: 3g
  • Carbohydrates: 21g
  • Sugar: 8g
  • Fiber: 4g
  • Protein: 4g
  • Sodium: 1568mg
  • Cholesterol: 0mg
Nutritional Data Disclaimer

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.

See more recipes:

Comments

Load Previous

  • This was fabulous and so easy to make! I like sherry vinegar so used that instead of the white wine vinegar. And I actually prefer the soup without any garnish; it’s so silken that way. A perfect taste of summer.

  • Can I do the soup with the red cherries tomatoes if can’t find the yellow???

    • — Lizi Maldonado
    • Reply

    • Hi Lizi, Yes definitely!

  • I bought tomatoes to make this for tonight. I bought 2 packages of 1 lb/16 oz little yellow tomatoes. How does this translate to 3 pints/6 cups? Is it 6 cups X 8 oz each meaning I need 48 oz or another 16 package? Please let me know. Thanks.

    • Hi Cassie, I would measure out the 6 cups, as the weight can vary by pint. But on average, a pint of cherry tomatoes weighs 3/4 of a pound so you’d need another package but you wouldn’t use all of it.

      • Absolutely delicious! I make it every week since everyone likes it so much! Sometimes I make it just to have it in the regrigerator in case someone gets hungry. Its especially great in this hot weather!

  • My family loved this recipe. While it was great the first day, I thought it was even better the next day.

    Thank you for the wonderful recipes; we have enjoyed everything we have tried.

  • This recipe is delicious! This soup is extremely easy to make & perfect on a hot day. The most difficult part was not eating the entire batch before serving it.

  • Would like to try sherry vinegar and sparkling water How much and when to add? Thanks

    • Hi Janice, You can use the same quantities (swapping white wine vinegar and regular water) and add at the same time.

  • Jenn, We had some foodie friends over for a cookout this weekend (always a little intimidating!). I made this soup as a starter followed by your Middle Eastern Kebabs and zucchini fritters. Everything was SO delicious! Our friends raved which I must say made me feel proud. Thank you for sharing all these wonderful recipes.

  • Incredibly delicious soup and so easy to make. I will be making this one all summer long.

  • Hi Jenn – I subscribe to your blog and I love all your recipes! I can’t wait to try this one in the next few days, as I adore gazpacho. I was dismayed to see the nutrition info, due to the bread crumbs and the oil. Did you experiment with less oil and/or breadcrumbs? Could I reduce those quantities and still end up with a yummy result…or not likely? Thanks in advance!

    • Hi Sandy, So glad you’re enjoying the recipes! I already reduced the olive oil from the original recipe by a few tablespoons so I’d be hesitant to reduce it too much more. As for the bread crumbs, they give the soup nice body — I’m afraid without them you’d have tomato juice 😉

  • Sounds delicious, but do you have a suggestion to get the sodium content down for those of us on a low salt diet?

    • Hi Barb, Sure, just reduce the salt. Will still be delish 🙂

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.