Yellow Summer Gazpacho


As record heat sweeps across the country, cool off with this variation on a summer classic! Yellow tomatoes have less acid than their red counterparts and provide a fantastic base for this yellow tomato gazpacho. A touch of honey adds just the right sweetness to this nutritional powerhouse that can be served as an appetizer or a light entrée.



  • 4 yellow organic tomatoes, peeled and finely chopped
  • 1 small organic cucumber, peeled and finely chopped
  • 1 yellow organic pepper, finely chopped
  • 1 cob fresh organic corn, cut off the cob
  • 1 clove garlic, minced
  • 1/2 yellow organic pepper
  • 2 TB chopped fresh organic basil
  • 1/4 cup red wine vinegar
  • 1/4 cup cold-pressed olive oil
  • 2 tsp local honey
  • juice from 1/2 organic lemon
  • sea salt and pepper to taste



  1. Place all vegetables into a non-reactive bowl.
  2. In a small bowl whisk together the vinegar, olive oil, honey, lemon and salt and pepper.
  3. Pour over vegetables and chill overnight or for about 8-10 hours or until the juices and flavors blend.
  4. Serve chilled and garnish with basil and avocado and creme fraiche if desired.

Nutrition Facts

Calories 266
Total Fat 10g
Carbohydrates 39g
Protein 5g
Servings Per Recipe 3

* Nutrition Facts are based on 1 serving


Photographer: Carmen Troesser