Yellow Tomato Gazpacho Recipe

blanch and peel tomatoes (optional but recommended)

Score an X on the bottom of each yellow tomato. Bring a pot of water to a gentle boil. Immerse tomatoes for 30–45 seconds until the skin begins to loosen, then transfer immediately to an ice bath. Peel off skins, core, and roughly chop.

If you prefer a raw version, simply core and roughly chop the yellow tomatoes; peeling is optional.

Peel and pit the mango. Reserve 1/2 cup diced mango for garnish; roughly chop the remainder.

Peel, seed and roughly chop the cucumber(s). Reserve 1/2 cup finely diced cucumber for garnish.

Core, seed and roughly chop the yellow bell pepper. Reserve 1/2 cup finely diced pepper for garnish.

Remove seeds from the jalapeño for milder heat; roughly chop and measure about 1/2 teaspoon minced. Adjust to taste.

In a high-speed blender or food processor, combine the peeled chopped yellow tomatoes, chopped mango (not the reserved garnish), chopped cucumber, chopped yellow pepper and minced jalapeño.

Add 4 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 120 ml cold water, 1.5 teaspoons fine sea salt and 1/2 teaspoon freshly ground black pepper.

Blend on high until very smooth, about 1–2 minutes. Stop and scrape down the sides once or twice to ensure even texture. Taste and adjust seasoning: add more salt, lemon juice or a touch more vinegar if the soup needs brightness; add a bit more water if too thick.

For a silkier texture, pass the blended gazpacho through a fine-mesh sieve into a bowl, pressing with the back of a spoon. This removes any seeds or fibrous bits. Alternatively, leave unstrained for a more rustic texture.

Cover and refrigerate the gazpacho for at least 1 hour, preferably 2–4 hours, to allow flavors to marry and serve well chilled. It can be made up to 24 hours ahead.

When ready to serve, stir the chilled gazpacho. Taste and adjust seasoning if needed.

Ladle soup into chilled bowls or small glasses. Divide the reserved diced cucumber, yellow pepper and mango evenly among servings, sprinkling them over the top for texture and color.

Drizzle about 1 tablespoon extra virgin olive oil across the surface of the soup (split across servings). Scatter chopped cilantro (or basil) and thinly sliced green onion over each portion. Finish with microgreens or a basil leaf if using.

Serve immediately. Leftover gazpacho will keep refrigerated in an airtight container for up to 3 days; stir well before serving.