Golden Gazpacho
This post may contain affiliate links. Read my full disclosure policy. When it’s too hot to cook, this golden gazpacho is exactly what you want—easy, chilled, and full of flavor. I’ve made this golden gazpacho more times than I can count, and I love keeping a pitcher in the fridge for healthy lunches on hot summer days. It’s a vibrant twist on traditional gazpacho Andaluz, with the same cooling appeal but a totally different flavor profile. The recipe is adapted from Oleana chef Ana Sortun’s inspiring cookbook, Spice: Flavors of the Eastern Mediterranean. With its silky texture and pure tomato flavor highlighted by a touch of curry powder and turmeric, it’s a perfect example of Sortun’s brilliant use of spices to create rich, full Mediterranean flavors that leave you feeling satisfied. “If we were able to taste sunshine, this is exactly what I imagine it would taste like.” What You’ll Need To Make Golden Gazpacho Yellow cherry tomatoes & breadcrumbs: The tomatoes create the vibrant golden base of the soup, while the breadcrumbs help thicken it and give it body. Fresh breadcrumbs and panko work equally well. Pro Use the ripest tomatoes you can find—when they’re super juicy and sweet, they give the soup a naturally rich flavor without needing any sugar. Sherry vinegar & extra virgin olive oil: This combo balances richness with brightness—olive oil adds a silky texture and the vinegar sharpens and lifts the flavor. Turmeric, curry powder, salt & pepper: A warm, earthy spice blend with just enough kick, balanced by simple seasoning. Chives & red bell pepper: These are for garnish—adding color, crunch, and a pop of fresh flavor to every bite. Jump to the printable recipe for precise measurements Yellow cherry tomatoes & breadcrumbs: The tomatoes create the vibrant golden base of the soup, while the breadcrumbs help thicken it and give it body. Fresh breadcrumbs and panko work equally well. Pro Use the ripest tomatoes you can find—when they’re super juicy and sweet, they give the soup a naturally rich flavor without needing any sugar. Sherry vinegar & extra virgin olive oil: This combo balances richness with brightness—olive oil adds a silky texture and the vinegar sharpens and lifts the flavor. Turmeric, curry powder, salt & pepper: A warm, earthy spice blend with just enough kick, balanced by simple seasoning. Chives & red bell pepper: These are for garnish—adding color, crunch, and a pop of fresh flavor to every bite. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Blend the soup. Combine the tomatoes, breadcrumbs, white wine vinegar, olive oil, water, spices, and salt in a blender. Blend until smooth. Step 2. Strain and chill. Pour the soup through a fine mesh sieve to remove seeds and skin, using a ladle in a circular motion to help it along (this process goes much faster if you pour a little soup in the strainer at a time). Chill in the fridge until very cold before serving. Step 3. Garnish and serve. Ladle the soup into bowls and top with condiments. I usually go with diced red bell pepper and minced chives, but you can get creative—croutons, minced fennel, shredded ham or prosciutto, crabmeat, melon, chopped eggs, or minced onion all work well. Whatever you choose, make sure to keep the toppings bite-sized so they complement the smooth soup without overpowering it. More Simple Soups for Summer Days RecipeComments (57)Add Comment Recipe Comments (57) Add Comment Ingredients 6 cups yellow cherry tomatoes (you'll need about 3 pints) ½ cup fresh bread crumbs or panko 2 tablespoons sherry vinegar or white wine vinegar 6 tablespoons extra virgin olive oil ¼ teaspoon turmeric ¼ teaspoon curry powder 2½ teaspoons salt 1 cup cold water 6 chives, finely minced 1 red bell pepper, seeded, ribs removed and minced Freshly ground black pepper, to taste 6 cups yellow cherry tomatoes (you'll need about 3 pints) ½ cup fresh bread crumbs or panko 2 tablespoons sherry vinegar or white wine vinegar 6 tablespoons extra virgin olive oil ¼ teaspoon turmeric ¼ teaspoon curry powder 2½ teaspoons salt 1 cup cold water 6 chives, finely minced 1 red bell pepper, seeded, ribs removed and minced Freshly ground black pepper, to taste Other Optional Condiment Suggestions Grated hard-boiled egg Bits of ham or prosciutto Crabmeat Minced Melon Croutons Grated hard-boiled egg Bits of ham or prosciutto Crabmeat Minced Melon Croutons Instructions Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth. Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving. Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth. Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving. Nutrition Information Powered by Per serving (4 servings) Calories: 285 Fat: 22g Saturated fat: 3g Carbohydrates: 21g Sugar: 8g Fiber: 4g Protein: 4g Sodium: 1568mg Cholesterol: 0mg Per serving (4 servings) Calories: 285 Fat: 22g Saturated fat: 3g Carbohydrates: 21g Sugar: 8g Fiber: 4g Protein: 4g Sodium: 1568mg Cholesterol: 0mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Freezer-FriendlyMake-AheadSoupsVegetarianSpanish Freezer-Friendly Make-Ahead Soups Vegetarian Spanish