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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This recipe screams summer farmers market. What an absolute delight and worth the small effort for the enormous burst of flavor that makes your eyes water on the first bite. Also stored well and tasted just as fresh, day after day. Make it, you won’t be disappointed!
If we were able to taste sunshine, this is exactly what I imagine it would taste like. The weather has been so hot, this soup is absolutely the perfect thing to make and enjoy. I made a stop at a local farm for the tomatoes, and this soup could not have been easier to put together. So quick and so delicious. I took your suggestion to top it with some croutons, prosciutto, red pepper and chives and it was over the top wonderful.
This is the best! I must make it every other week. I’ve played with the proportions a bit and herb bread crumbs instead of plain. No matter what I do it comes out great. Another winner from Jenn.
Took me three stores to find the tomatoes…so quick to put together. Used my Foley mill…It was a breeze, Added 1 tbsp sugar to cut the acidity, a tad more curry, and some fresh ground white pepper. Can hardly wait for it to be ice cold. Thanks Jenn, I will enjoy this for the rest of the summer
Seriously, one of the best gazpacho soups I’ve ever tasted! Sublime!
Thanks Jenn – I’m making this soup for a dinner party. Can I make it the day before?
Maggie
Definitely! It may separate a little while in the fridge; just give it a quick stir before serving. Hope you enjoy 🙂
Thank you!! Love your website & cookbook – absolutely the most reliable source for delicious recipes. Our whole family thanks you 🙂
❤️
So good! I look forward to my Sunny Golds coming in every year, almost like candy. Shouldn’t have been surprised the soup was good enough for dessert! I was about one cup short of tomatoes, so I added a cucumber. This was delicious, just as good and maybe more complex on day 2. Won over the “I don’t like gazpacho” member of the house! Thank you.
EXCELLENT! And so easy
Great for Summer, Thank you
Hello Jenn,
Although your recipe says 4 servings, approximately what size is a serving? I’m hoping to make this as a starter for 20 in small half-cup dishes before a 5-course meal… will 1x the recipe be enough, or would it be best to double (or triple) it?
Thanks!
Hi Maisy, I haven’t made this one in a while and don’t recall how much each serving is, but I’d guesstimate that each one is about 1 cup, so in order to feed 20 people 1/2 cup servings, you’d need to make about 2.5 times the recipe. The soup does freeze nicely so worse come to worse, you can freeze any leftovers.
Loved this recipe…so silky and flavorful! It is a little less acidic and milder than other gazpacho recipes that I have tried. I used diced red pepper and chopped green onions for garnish the first time and felt they were too strong for the delicate soup. The next time I used diced lemon cucumbers from my balcony garden and they provided a nice crunch. Fresh dill or the chives that Jenn suggested would also be delicious. It was so handy to have a bowl for lunch or a late summer dinner.