Tested till perfect Golden Gazpacho
Golden Gazpacho
Photography by Matthew Kimura

Golden Gazpacho

Typically sweeter and lower in acidity than red tomatoes, the yellow variety make a sunny version of this classic chilled summer soup.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 8 8heirloom yellow tomatoyellow tomatoes, about 2 lb (1 kg)
  • 1-1/4 cup 1-1/4cupdiced, seeded, peeled cucumbercucumbers
  • 1/2 cup 1/2cupdiced red onionred onions
  • 1 1sweet yellow peppersweet yellow peppers, chopped
  • 1 1garlic clovegarlic cloves, minced
  • 1/3 cup 1/3cupwhite wine
  • 3 tbsp 3tbspextra virgin olive oil
  • 2 tbsp 2tbspwhite wine vinegar, or rice vinegar
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsphot pepper sauce
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Halve tomatoes crosswise; squeeze juice and seeds into strainer set over bowl, pressing on pulp to extract juice. Reserve juice. Dice tomato.

In small bowl, combine 1/4 cup (50 mL) of the tomatoes, 1/4 cup (50 mL) of the cucumber and 2 tbsp (25 mL) of the red onion; set aside for garnish. (Make-ahead: Cover and refrigerate for up to 2 days.)

In blender, blend together remaining tomatoes and reserved juice, remaining cucumber and red onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Serve topped with reserved vegetable garnish.

Nutritional Information Per serving, about:

cal 104 pro 2g total fat 7g sat. fat 1g
carb 8g fibre 2g chol 0mg sodium 225mg

% RDI:

calcium 2 iron 7 vit A 1 vit C 85
folate 24
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