summer gazpacho

This vibrantly pink watermelon, strawberry, and tomato gazpacho taste like summer in a bowl! It’s the perfect cold soup for a hot summer day.

Watermelon Gazpacho

lb ripe red tomatoes (cored, seeded, and coarsely chopped)

watermelon

strawberries (coursely chopped)

jalapeno

garlic

lime (juiced)

red wine vinegar

extra virgin olive oil

salt

pink peppercorns

corn, cherry tomatoes, diced cucumbers, diced watermelon, diced strawberries, flakey sea salt

Prep fruits and veggies: coarsely chop tomatoes, watermelon, strawberries, jalapeno and garlic. 

Combine all ingredients except olive oil in a blender. Start blending, and slowly stream in olive oil while blending. Blend for 2-3 minutes, while adding in the olive oil in a slow stream, until desired consistency is reached.

Taste and season with extra salt, pepper, lime juice and vinegar if needed.

Cover and refridgerate for at least 2 hours, to chill completely.

Serve cold, topped with your desired garnishes.

A vibrant and gorgeous summer soup, full of bright, sunny flavors, chilled Yellow Gazpacho will become your very favorite summer gazpcho. Vegan, dairy-free, and gluten-free, this light soup is the perfect summer appetizer for brunches or a light lunch with a side salad.

Yellow Gazpacho - The Best Summer Gazpacho

medium/large yellow bell peppers

yellow cherry tomatoes (, halved (about 2 cups))

sweet corn (, kernels and milk*)

mild/sweet miso

white balsamic vinegar

water

(, finely diced shallots (about half of a medium shallot))

kosher saltz

lemon

herbs ((cilantro, tarragon, mint,

edible flowers (, for garnish (optional))

You'll need a large mixing bowl.

If your miso is thick and pasty, loosen it first by mixing it, in the bowl, with 1 tablespoon of hot tap water (not boiling, just hot to the touch).

Add all of the liquids, plus the salt, shallots, lemon zest, and herbs (and the miso, if you skipped the step abovto the mixing bowl and mix well.

Dump in the vegetables and fold to mix well with the marinade. Let rest for 15 minutes, if possible.

Pour everything into the jar of a high-speed blender, and blend until smooth.

Optional: for a super smooth result, strain the soup through a fine mesh sieve, pressing with a spatula to push as much through as possible. For the record, I don't go this route, because I want all the nutrition of the soup intact.

Just finished making this wonderful soup--I'm a fiend when it comes to soups!  My husband isn't a huge fan of traditional gazpacho--finds it too acidic for him.  We had the supreme fortune to get fresh Silver King corn, yellow heirloom maters, Vidalia onions &amp; Chilton county peaches. I subbed the Sherry w part PEACH balsamic &amp; part honey/Meyer lemon living vinegar. Used basil &amp; lemon olive oils. Even used a lemon thyme Camargue salt.  I threw in about 1/3 cup of peach &amp; used Vidalia onions (1/2 cup) let it marinated for about an hour while I did other things.  Delicious--and that's straight off the Vitamix w/o chilling!

This was so unique, we loved it. I picked some wild violets from the yard and the purple was so pretty against the yellow. Definitely making it again for a special birthday next month.

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Watermelon Gazpacho

Yellow Gazpacho - The Best Summer G...

Top 2 summer gazpacho recipes from across the web

The most viewed summer gazpacho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Watermelon Gazpacho

Yellow Gazpacho - The Best Summer G...

The most viewed summer gazpacho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine