Yellow Gazpacho is a vibrant, chilled soup made with fresh, in-season yellow vegetables, perfect for warm summer days. This light and refreshing dish is vegan, dairy-free, and gluten-free, making it an excellent choice for anyone with dietary preferences or restrictions. With its bold yellow color and burst of flavor, it’s the ideal appetizer for brunch or a light lunch alongside a side salad.

Why You’ll Love This Recipe

This Yellow Gazpacho is a breath of fresh air in the world of soups. It’s a chilled, flavorful option that packs a punch without the heaviness of traditional hot soups. The use of yellow bell peppers, sweet corn, and cherry tomatoes creates a naturally sweet and slightly tangy base, while fresh herbs and miso add depth and savory undertones. It’s a soup that embodies summer in every spoonful.

Not only is this soup incredibly easy to prepare, it can also be made ahead of time, giving you more time to relax. It’s naturally vegan, dairy-free, and gluten-free, making it a versatile choice for any gathering. The stunning color and delicate flavors will impress your guests, making it a perfect addition to any summer meal.

Ingredients

• 2 medium/large yellow bell peppers, roughly chopped (about 3 cups)

• 12 ounces yellow cherry tomatoes, halved (about 2 cups)

• 3 ears sweet corn, kernels and milk*

• 2 teaspoons mild/sweet miso

• 2 tablespoons white balsamic vinegar

• 2 tablespoons extra virgin olive oil

• 2 tablespoons water

• 1 tablespoon finely diced shallots (about half of a medium shallot)

• 1 teaspoon kosher salt

• Zest from half of a lemon

• 2 tablespoons minced herbs (cilantro, tarragon, mint, or your favorite)**

• Edible flowers, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by preparing a large mixing bowl. If your miso is thick and pasty, loosen it first by mixing it with 1 tablespoon of hot tap water.

2. Add the liquids (white balsamic vinegar, olive oil, and water) along with the salt, shallots, lemon zest, and minced herbs to the mixing bowl. If needed, add the miso at this stage, stirring to combine.

3. Toss the chopped yellow bell peppers, cherry tomatoes, and corn into the bowl and mix them well with the marinade. Let the mixture rest for about 15 minutes to allow the flavors to meld.

4. Transfer the entire mixture into a high-speed blender and blend until smooth. For an extra smooth texture, you can strain the soup through a fine mesh sieve.

5. Once blended, refrigerate the gazpacho for at least 15 minutes (or longer) to chill.

6. Serve the gazpacho chilled, garnished with edible flowers if desired.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Optional Marinating Time: 15 minutes

• Total Time: 30 minutes

Variations

1. Herb Variations: Experiment with different herbs like basil or parsley if cilantro is not your favorite.

2. Add Crunch: Garnish with crunchy ingredients like croutons or nuts to add texture to the soup.

3. Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce if you prefer a spicier gazpacho.

4. Fruity Twist: Incorporate a small amount of yellow watermelon for an extra fruity note that enhances the soup’s sweetness.

Storage/Reheating

This Yellow Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. To serve, simply stir and adjust the seasoning if necessary. Since this is a cold soup, it should not be reheated.

FAQs

1. Can I use different colored bell peppers?

Yes, you can use red or orange bell peppers, but the soup may not have the same vibrant yellow color. The flavor will still be delicious.

2. Is it necessary to strain the soup for smoothness?

Straining is optional, depending on your texture preference. If you enjoy a slightly chunky soup, you can skip this step.

3. Can I make this soup ahead of time?

Yes, this soup is perfect for making ahead. The flavors will even improve after sitting for a few hours or overnight.

4. Can I freeze Yellow Gazpacho?

Gazpacho is best enjoyed fresh, but you can freeze it for up to one month. Thaw it in the refrigerator and give it a good stir before serving.

5. What can I use instead of miso?

If you don’t have miso, you can use a small amount of tamari or soy sauce for a similar umami flavor.

6. Can I add cucumber to this gazpacho?

Yes! Cucumber would add a lovely refreshing note to this soup. Simply blend it with the other ingredients.

7. What is “milking” the corn?

Milking the corn involves removing the kernels and then scraping the cob with a knife to collect the milky liquid from the corn. This adds extra sweetness and creaminess to the soup.

8. Can I substitute the yellow cherry tomatoes?

Yes, you can use any ripe, sweet tomatoes, but yellow tomatoes will give the soup its signature color and mild flavor.

9. Can I use other types of vinegar?

While white balsamic vinegar works well, you can also experiment with apple cider vinegar or rice vinegar for a different flavor profile.

10. How do I know if my corn is fresh?

Fresh corn should have plump kernels and a slightly sweet smell. The husks should be green and tightly wrapped around the cob.

Conclusion

Yellow Gazpacho is a delightful and vibrant soup that will become your go-to dish for summer. It’s light, refreshing, and incredibly easy to make, with plenty of room for personalization through various flavor additions. Whether served as an appetizer or a side, this chilled soup is the perfect way to enjoy the season’s best produce in a simple, delicious form. Enjoy the burst of sunshine in every bite!