Go Back
–+ servings

Golden Gazpacho

Golden Gazpacho captures summer in a bowl—sweet corn, sun-ripened yellow tomatoes, and smoky peppers blended into a silky, refreshing soup
Print Recipe Pin Recipe
Servings 4 servings
Calories 281 kcal

Ingredients
  

Soup ingredients for blender

  • 1 medium yellow pepper, about
  • 4 ears corn, husks and silks removed
  • 1 four inch piece of baguette, crust removed
  • 2 1/2 pounds yellow tomatoes, a mix of large heirloom and small sun gold is fine, whatever you can find.
  • 2 cloves garlic
  • 1 shallot, peeled and halved
  • 2 Tablespoons Sherry or Red Wine Vinegar
  • 1 Tablespoon Diamond Crystal Kosher salt, or 1 1/2 teaspoons Morton's Kosher salt

Soup Ingredient to whisk in by hand:

  • 3 Tablespoons Extra Virgin Olive oil

Homemade Croutons:

  • 1 six inch piece baguette, diced into 1/4 inch cubes
  • 2 Tablespoons olive oil
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt

Garnishes:

  • 1 cup reserved corn kernels (from above)
  • 2 small Persian Cucumbers, diced into 1/4 inch pieces
  • 4 cherry tomatoes, sliced
  • 8 leaves fresh basil, cut into julienne
  • 4 teaspoons extra virgin olive oil,

Instructions
 

  • Roast the pepper: Place the oven rack about 6 inches below the broiler and preheat, or preheat an outdoor grill to high. Char the pepper under the broiler, on the grill, or directly over a gas flame (using tongs), turning every 1–2 minutes until the skin is blistered and blackened all over, 5–7 minutes total. Transfer to a bowl, cover, and let steam for 5 minutes. Peel off the skin, then remove the stem and seeds. Steaming helps loosen the skin, making it much easier to peel.
  • Prepare the corn: Lay the cob on its side on a cutting board. Using a sharp knife, slice off the kernels, turning the cob as you go until all the kernels are removed. You will get about 5 cups of corn kernels. After the kernels are off, stand the cob upright in a medium bowl and scrape down the length with the back of your knife to “milk” the cob, releasing the starchy liquid. This corn milk adds extra sweetness and body to the soup.
    Set aside 1 cup of corn kernels for garnish.
  • Soften bread: Place the baguette in a bowl of cold water and soak for about 30 seconds. Remove and squeeze firmly to expel as much water as possible. The softened bread blends into the soup, giving it body and a naturally creamy texture.
  • Blend the base: Place the roasted pepper, corn, corn milk, soaked baguette, tomatoes, garlic, shallot, salt, and vinegar in a blender. If using large heirloom tomatoes, core and quarter them first; small sun golds can go in whole. Depending on the size of your blender, you may need to work in two batches. Blend until completely smooth. Do not add the oil yet—it will be whisked in by hand later to prevent it from turning bitter in the high-speed blender.
  • Strain and finish: Set a large mesh strainer over a bowl and pour the soup through, pressing on the solids to extract as much liquid as possible. Whisk in 3 tablespoons of olive oil by hand—adding it in the blender can make the oil taste bitter. Cover and refrigerate for at least 4 hours, or ideally overnight for the best flavour.
  • Make the croutons: Preheat the oven to 350°F. Toss the bread cubes with a drizzle of olive oil and spread them out on a baking sheet. Sprinkle with kosher salt. Bake for about 8 minutes, stirring once, until golden and crisp.
  • Serve the soup: Pour the chilled soup into bowls. Arrange the garnishes—reserved corn, diced cucumber, fresh basil, homemade croutons, and a drizzle of olive oil—on the side and let everyone add their own.

Notes

Sunshine in a bowl, this golden gazpacho takes the classic chilled Andalusian Spanish soup in a brighter direction. Sweet raw corn and smoky roasted yellow pepper add depth to juicy yellow tomatoes, while a splash of sherry vinegar keeps it lively. Blended until silky, strained for smoothness, and finished with a drizzle of olive oil, it’s the ultimate make-ahead summer soup. Serve with a handful of garnishes—reserved corn, cucumber, herbs, and crunchy croutons—so everyone can dress their own bowl.

Nutrition

Calories: 281kcalCarbohydrates: 19gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 2484mgPotassium: 941mgFiber: 3gSugar: 3gVitamin A: 244IUVitamin C: 86mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!