Yellow Tomato Gazpacho

Yellow Tomato Gazpacho
Staff Writer
Yellow Tomato Gazpacho

Ben Fink

Yellow Tomato Gazpacho

Swing by your local farmers' market to find heirloom varieties of yellow tomatoes in the fall. While you are there, pick up a few extra pounds to core and freeze whole so that you can make this soup throughout the winter. If you can't find yellow tomatoes, red beefsteak tomatoes will work just as well.

Click here to see Getting Schooled in the Art of Mediterranean Cooking.


Preheat the oven to 350 degrees.

Lightly oil the yellow tomatoes. Place the tomatoes on a baking sheet and season with salt and pepper, to taste. Roast the tomatoes in the oven until the skins pop open and the flesh is fairly tender. Let cool to room temperature.

Place the tomatoes, all the reserved vegetable scraps, and the jalapeño in a blender and purée. Press the purée through a fine-meshed sieve. Season with salt, pepper, and vinegar, to taste. Add the lime juice.

In a bowl, combine all of the diced vegetables. Stir the vegetables into the purée or reserve the vegetables and use them to garnish the soup. Refrigerate the soup overnight to allow the flavors to develop. Serve the soup chilled, garnished with the cilantro.


Calories per serving:

122 calories

Dietary restrictions:

Sugar Conscious, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 7g 11%
  • Carbs 14g 5%
  • Saturated 1g 5%
  • Fiber 3g 12%
  • Sugars 3g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 3g 6%
  • Sodium 359mg 15%
  • Calcium 46mg 5%
  • Magnesium 38mg 10%
  • Potassium 733mg 21%
  • Iron 1mg 8%
  • Zinc 1mg 5%
  • Phosphorus 99mg 14%
  • Vitamin A 23µg 3%
  • Vitamin C 114mg 191%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 78µg 20%
  • Vitamin E 1mg 6%
  • Vitamin K 16µg 20%
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