Yellow Tomato Gazpacho

Refreshing gazpacho made from still-warm-from-the-sun yellow tomatoes. Serve for lunch with grilled sandwiches or as a starter to a longer evening meal.

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Prep Time
25 min
25 min


  • 1 3/4 lb yellow beefsteak 
or vine tomatoes, halved
  • 1 cup peeled, seeded 
and chopped field-grown cucumber
  • 1 cup chopped yellow 
bell pepper
  • 1/2 cup chopped 
yellow onion
  • 1/2 cup fresh orange juice
  • 3 tbsp extra-virgin 
olive oil
  • 2 tbsp white balsamic 
vinegar or fresh lime juice
  • 2 small cloves garlic
  • 1 jalapeño chile pepper, seeded
  • Sea salt and fresh ground black pepper, to taste
  • 1 bunch fresh cilantro leaves
  • 1 cup grape seed or 
sunflower oil
  • 1 avocado, finely chopped


  1. Arrange a mesh sieve over a medium bowl. Squeeze tomatoes over top of strainer, discarding seeds and reserving juice. Chop tomato flesh.
  2. In a blender, combine tomato flesh, cucumber and bell pepper and blend until smooth.
  3. Add reserved tomato juice, onion, orange juice, olive oil, vinegar, garlic and jalapeño and blend until combined. Season with salt and black pepper. Cover and refrigerate for several hours (overnight is best, if possible).
  4. Prepare cilantro oil: To a blender, and cilantro and grape seed oil. Blend until smooth. Garnish each serving of gazpacho with 1 tsp of cilantro oil and avocado.

Nutrition Information

  • Serving Size 1 cup
  • Calories 84
  • Carbohydrate Content 8 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 41 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g