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A bowl of bright yellow gazpacho garnished with diced cucumber, microgreens, cilantro, and red pepper flakes sits on a table next to a gold spoon, tomatoes, and a gray-striped cloth.
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Summer Yellow Gazpacho

This refreshing summer yellow gazpacho recipe is a vibrant twist on the traditional gazpacho, perfect for hot summer days. Packed with raw vegetables like yellow tomatoes, corn, and yellow pepper, it's an easy cold soup that supports women’s health, comes together in under 10 minutes, and makes the perfect starter for any summer picnic or potluck.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Soup
Cuisine: Spanish
Keyword: Summer Yellow Gazpacho
Servings: 6
Calories: 115kcal

Equipment

Ingredients

  • 16 oz Grilled corn
  • 2 Yellow heirloom tomatoes
  • 1 Shallot medium
  • 1 English cucumber
  • 1 Yellow pepper
  • 3 cloves Garlic
  • 1/2 Jalapeno
  • 1/4 cup Olive oil
  • 2 Yellow squash
  • 3 tbsp White balsamic vinegar
  • Salt and pepper to taste
  • Cilantro for garnish

Instructions

  • Grill the corn or buy it already grilled.
    2. Roughly chop all your raw vegetables and toss them into a food processor or use an immersion blender with a large bowl. Add cold water, olive oil, spices, and white balsamic vinaigrette and blend it until you reach your desired consistency.
    3. Taste and adjust.
    4. Chill in the fridge for at least an hour before serving.
    5. Serve in bowls with a drizzle of olive oil, microgreens or pea shoots, and crusty bread if you like.

Nutrition

Calories: 115kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 6mg | Potassium: 319mg | Fiber: 1g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 51mg | Calcium: 27mg | Iron: 1mg