Yellow Gazpacho

Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 54 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 638 mg
    • Protein 3 mg
    • Carbohydrate 11 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 39 mg


  1. Check 2pounds yellow beefsteak tomatoes, halved crosswise
  2. Check 1teaspoon kosher salt
  3. Check 1 small white onion, peeled and quartered
  4. Check 1 small garlic clove, peeled
  5. Check 2tablespoons fresh lemon juice
  6. Check 1 jalapeno, seeded and minced (use 1/2 if milder flavor is desired)
  7. Check 1/4cup fresh cilantro leaves
  8. Check 1 small cucumber, diced
  9. Check 1 small orange or red tomato, diced


  1. Working over a large bowl, squeeze the yellow tomato halves to release the seeds and juices. Reserve the liquid.
  2. Combine the squeezed yellow tomatoes and salt in a food processor or blender and puree until smooth. Transfer to the bowl containing the tomato pulp and juice. Add the onion, garlic, and lemon juice to the food processor or blender and puree until smooth.
  3. Strain the onion liquid into the bowl containing the tomatoes. Add the jalapeño and mix well. Refrigerate until ready to serve.
  4. Serve the gazpacho chilled, garnished with the cilantro, cucumber, and diced tomato.