Soup isn’t always synonymous with summer but one of our favorite summer soups is gazpacho, a cold soup made of raw, blended vegetables. Chef / Partner John Chiakulas at Beatrix wows us with his bright Yellow Tomato Gazpacho Soup made with yellow tomatoes, English cucumbers, yellow peppers, jalapenos, fresh garlic and more.

The reason Chef John likes to use yellow tomatoes for his gazpacho?

“Yellow tomatoes are less acidic so it gives the gazpacho a sweeter taste; plus it’s different!”

 

beatrix yellow tomato gazpacho soup cold soup

 

Yellow Tomato Gazpacho Soup 

Serving size: 4

INGREDIENTS:

2 slices of gluten-free bread, chopped or ground
5 yellow tomatoes, cored and quartered
1 large English cucumber, peeled and rough chopped
1 yellow pepper, stems and seeds removed and chopped
½ jalapeño pepper, no seeds or stems, chopped
1 small fresh clove of garlic
1 small shallot, peeled and chopped
2 Tbsp Champagne vinegar
½ cup extra virgin olive oil
1 Tbsp sugar
½ tsp salt
1 pinch ground black pepper
1 sprig thyme, leaves removed and chopped

METHOD:

  1. Cut bread in chunks and place at bottom of container
  2. Add all ingredients to a container and let marinate overnight
  3. Puree roughly with burr mixer
  4. Puree very smooth in Vitamix blender
  5. Strain
  6. Season with salt and pepper to taste

To download to the full Yellow Gazpacho recipe click here.