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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Hi, Jenn!
Do you think it would be okay to use store bought (but high quality) gluten free bread crumbs? I realize they tend to be crisper, but am thinking that should be offset by the olive oil….??
Hi Fran, Yes I think that will be just fine. 🙂
Just made this soup. Very quick putting together. For topping I added dollop of plain Greek yogurt and few drops of sriracha. Oh wow was it good! Thanks Jenn….your recipes are so reliable!
Refreshing and delicious . I added the bacon bits, garlic croutons and avacado along with the red pepper and chives and this took it over the top. I will not put in as much salt as suggested as I found it too salty, but that is easily adjusted. I think I will salt it after it chills.
I had never had gazpacho until I went to Spain in 2006. I loved it! It was quite different than eating hot soups but tasty. I tried Jenn’s recipe and it is absolutely better than what I actually had in Spain. The texture is smooth and the soup is a quick lunch fix when I am in a hurry. Just pour in a traveling cup and lunch is served!
I absolutely LOVE everything about this soup! I could eat it all day everyday! Not everyone is a fan of cold soups but this could be the soup that brings you over to the other side.
Oh my – this is SO easy and incredibly tasty! The curry is a wonderful option to traditional gazpacho. I served it in 2oz containers for individual appetizers. Really nice and a great recipe to use up all the massive yellow cherry tomatoes growing in my garden!
Can you substitute anything for turmeric since only 1/4 tsp is needed.
Carol, you could either omit it, or use an additional 1/4 tsp. of curry powder. Enjoy!
I made this for a surprise BD party … to say it was a hit doesn’t begin to describe the reactions. The men had seconds! One woman who doesn’t eat anything “unusual” and never eats left-overs — ate a large bowl and asked if she could take some home!
Every person asked for the recipe, amazing. Try this!
Surprised at how much fat is in each serving (22g). Where is that coming from? If you don’t add any of the optional proteins, how much fat do you save?
Hi Robbi, The optional proteins/garnishes are not included in the nutritional info; all of the fat in the recipe comes from the olive oil. Although olive oil is good for you, each tablespoon has 14 grams of fat, which accounts for the 22 grams per serving. 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.
Thanks for the speedy reply Jenn. All of these summer soups look and sound yummy!
I was skeptical about this recipe at first, mostly because of the color–it’s pretty but doesn’t seem like gazpacho. However, the soup is excellent!