Yellow Summer Gazpacho


Cool off with this twist 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 organic 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 separate small bowl, whisk together the vinegar, olive oil, honey, lemon, salt, and pepper.

3. Pour over vegetables and chill overnight or until the juices and flavors blend, about 8-10 hours.

4. Serve chilled and garnish with basil and avocado and crème fraîche 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