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Yellow Tomato Gazpacho


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  • 8 medium to large yellow tomatoes, seeded and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 T olive oil
  • 1 yellow or orange bell pepper, diced
  • 1 cucumber, peeled, seeded and chopped
  • juice of one Valencia orange
  • 2 T white wine vinegar
  • 1/2 c heavy cream
  • Ripe avocado chuncks or 1/2 c. toasted pine nuts, optional


Servings 6


Step 1

Saute the onions and garlic in the olive oil until soft, approximately 6 minutes. Place onions and garlic in the bowl of a food processor and add tomatoes, pepper, cucumber, orange juice and vinegar. Blend until nearly smooth, then add heavy cream, salt and pepper and prcess until smooth

Serve chilled or at room temperature with a garnish of ripe avocado chunks or toasted pine nutes.


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