Experience the sunny twist on classic Spanish gazpacho with this golden yellow tomato version. As a chef who's perfected chilled soups over years of summer gatherings, this recipe delivers refreshing flavor with minimal effort—ideal for effortless entertaining.
- 4 yellow tomatoes
- 2 rusks
- Some garlic-rubbed croutons
- 1/2 glass of water
- 1/2 cucumber
- 4 + 3 tablespoons olive oil
- A few basil leaves
- 1 teaspoon sherry vinegar
- Salt and ground pepper
Difficulty: 2/5
- Wash, hull, and cut the tomatoes into pieces.
- Peel and chop the cucumber.
- Crush the rusks.
- Place the rusks, tomatoes, cucumber, a few basil leaves, 1/2 glass of water, vinegar, and 4 tablespoons olive oil in a blender. Blend until smooth, then adjust seasoning to taste.
- Drizzle the croutons with the remaining 3 tablespoons olive oil and broil until crisp.
- Pour the gazpacho into verrines and refrigerate until chilled.
- Serve cold with the croutons. A crisp rosé pairs perfectly.
