I’ve been dreaming about yellow gazpacho ever since Meghan + her friend and I shared one over lunch about a month ago when she was in town. We had a delicious brunch at a restaurant around the corner from where I live, and the star of that meal was the gazpacho we ordered. We wondered if it was weird to share soup as a starer, but after one bite no one cared. We were so happy we ordered that dreamy gazpacho.
A few weeks after that yellow gazpacho, I had another one that was just as delicious with Michael and my Mom. This one had corn and a few other goodies. It sounded so good, we each ordered one. That was the right decision.
I'm not sure why yellow gazpacho has got me all hot and bothered this summer, but there is something about the yellow vegetables that make it just right. I think it is maybe because the yellow fruits and vegetables have the perfect balance of sweet and tart. And that color! I cannot get over how bright and happy it is. It makes you feel happy when you eat it.
I've been waiting to make my own yellow gazpacho, because the later in the summer we get, the better the corn and the tomatoes get. So the other day when I took a trip to the farm stand and found perfectly ripe yellow tomatoes and loads of delicious looking corn ... I knew it was time.
I like easy recipes, but in the summer I like realllly easy recipes. Why? Because that means more time outside, at the beach or in the pool. In the summer, I do not really feel like slaving in the kitchen, or eating something hot for lunch. Salads and cold soups are the way to go.
This recipe can be whipped up in a quick 10 minutes. Your friends can be outside soaking up some sun, while you run inside, throw these ingredients into a blender, pour them into little cups and place the fancy garish on top. They will be so utterly impressed.
yellow tomato + corn gazpacho
about 4-6 people
6 ripe, yellow tomatoes
3 ears of yellow corn, cooked and kernels removed
2 yellow peppers, diced
1/2 cup of yellow onion , diced
1 glove of garlic, minced
a pinch of cayenne (or more, to taste)
1/2 a teaspoon of salt
2 tablespoons of champagne or white wine vinegar
3 tablespoons of extra virgin olive oil
for the toppings/garnish:
3-4 green onions, thinly sliced
a handful of micro greens
1 avocado, diced
a handful of toasted almonds (optional)
red pepper flakes (optional)
- Place all of the ingredients into a high powered blender, reserving the kernels from one ear of corn for garnish. Blend on high for about 30 seconds until it is smooth. Taste and adjust any seasoning accordingly.
- You can serve immediately, at room temperature, however, I would recommend refrigerating for 3 hours - overnight to chill the soup and to allow the flavors to develop.
- When you're ready to serve, pour the soup into bowl, and garnish with any (or all, preferably) of the suggested toppings.