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:

56 kcal

Daily value:



  • Carbohydrate, by difference 10 g
  • Protein 3 g
  • Total lipid (fat) 1 g
  • Vitamin C, total ascorbic acid 15 mg
  • Ash 1 g
  • Calcium, Ca 19 mg
  • Cholesterol 1 mg
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 51 µg
  • Folate, food 51 µg
  • Folate, total 52 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Magnesium, Mg 22 mg
  • Niacin 2 mg
  • Phosphorus, P 68 mg
  • Phytosterols 10 mg
  • Potassium, K 448 mg
  • Selenium, Se 1 µg
  • Sodium, Na 99 mg
  • Water 163 g
  • Zinc, Zn 1 mg
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