This is a gazpacho recipe I absolutely love — vibrant, refreshing, and full of summer tomato flavor. But what truly sets it apart is the fresh chopped topping of cucumber, radish, avocado, and cilantro. The smooth, chilled tomato soup is delicious on its own, but that extra layer of flavor and crunch takes it to another level.
Gazpacho: The Soup of Summer
Gazpacho is one of my favorite ways to enjoy ripe, juicy summer tomatoes. When tomatoes are at their peak, there’s nothing better than a chilled fresh tomato soup — puréed with a few vegetables for texture and finished with vinegar, lime juice, and spices for brightness. It’s refreshing, flavorful, and perfectly suited to warm-weather dining.
More Reasons to Love Gazpacho
- Healthy: Gazpacho is made mostly from vegetables, making it naturally light, nourishing, and full of fresh flavor.
- Make-ahead friendly: Gazpacho is best served icy cold, which means you can — and should — make it ahead of time.
- Perfect for entertaining: Set out a pitcher of chilled gazpacho with glasses and spoons and let everyone serve themselves.
- Easy to prepare: There’s no cooking involved — your food processor does all the work.
A Little History
Gazpacho originated in southern Spain as a humble dish made by field workers using stale bread, garlic, olive oil, and water, all pounded together with a mortar and pestle.
Over time, it evolved into many regional variations — including versions made with almonds and no tomatoes.
Today, chilled tomato-based gazpacho is the most widely known style in Spain and Portugal, and the one most of us recognize and love.
Yellow Tomato Gazpacho
I chose to make a yellow gazpacho because the sunny looking yellow tomatoes at the market were too beautiful to resist. Yellow tomatoes tend to be slightly sweeter and lower in acidity, which gives the soup a mellow, balanced flavor.
That said, don’t worry if you can’t find yellow tomatoes. This gazpacho works beautifully with ripe red tomatoes as well.
A Terrific Topping for Gazpacho
I once had a layered hummus dish in Istanbul topped with a fresh chopped salad that completely blew me away. That dish inspired me to experiment with adding a topping to gazpacho — and the result was even better than I hoped.
A simple mix of chopped cucumber, radish, avocado, and cilantro adds crunch, contrast, and a second layer of flavor that transforms this soup from delicious to memorable.
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How To Make Yellow Tomato Gazpacho
To make the gazpacho, simply cut the tomatoes, cucumber, onion, and jalapeño into chunks and purée them in your food processor along with the cilantro, vinegar, lime juice, and spices. That’s all there is to it!
(Well… almost. You’ll find the precise details in the recipe card below.)
To make the topping, dice the cucumber, radishes, and avocado and chop the cilantro. Mix everything together in a bowl with a squeeze of lime juice.
For best results, make the topping no more than an hour before serving to keep all the vegetables fresh and vibrant.
When you’re ready to serve, ladle out the gazpacho, drizzle with good-quality fruity olive oil, and season each bowl with salt and freshly ground black pepper.
This is my idea of perfect summer dining — fresh, vibrant, and effortless.
If you try this Yellow Gazpacho recipe, I hope you’ll come back to leave a comment and rating. I’d love to know what you think!
PrintRecipe
Yellow Tomato Gazpacho Recipe with Cucumber Avocado Radish Topping
- Total Time: 0 hours
- Yield: 6 Servings 1x
- Diet: Vegetarian
Description
A chilled Spanish soup made from puréed fresh yellow tomatoes and topped with a chopped salad of cucumber, radish, and avocado. This refreshing summer gazpacho can — and should — be made ahead and served icy cold. It’s a delicious way to enjoy peak-season tomatoes, and it works beautifully with red tomatoes too (directions included).
Ingredients
- 2 ½ pounds ripe yellow, green or red tomatoes, cored and chunked
- 1 english cucumber, peeled and chunked (plus an additional ½ cucumber for the topping)
- ½ medium white onion, chunked
- 1 jalapeno pepper, seeded, deveined and roughly chopped
- 2 tablespoons chopped cilantro (plus more for topping)
- 3 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- A dash or two of Tabasco sauce
- 1 ½ cups tomato juice, only if using red tomatoes
- Salt and pepper, to taste
- ½ english cucumber, peeled and ¼-inch diced
- ½ bunch radishes (4 or 5), washed, ends trimmed, ¼-inch diced
- 3 tablespoons roughly chopped cilantro
- 1 ripe avocado, ¼-inch diced
- The juice of ½ a lime
- Kosher salt and fresh ground pepper, to taste
- 2 tablespoons good quality extra virgin olive oil, for drizzling
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Instructions
- Add the tomatoes, cucumber, onion, jalapeño, and cilantro to a large bowl and toss to combine.
- Working in two batches, transfer half of the mixture to a food processor fitted with the chopping blade. Add the white wine vinegar and process for about 15 seconds, or to your desired consistency. (I like it finely chopped but not completely smooth.) Pour the purée into a large container or bowl.
- Repeat with the remaining tomato mixture, adding the lime juice to the second batch before blending.
- Stir the two batches together
- If using yellow tomatoes, season the gazpacho with a dash or two of Tabasco and salt and pepper, to taste. If using red tomatoes, stir in the 1½ cups tomato juice, then season with Tabasco, salt, and pepper.
- Cover and refrigerate for at least 3 hours or overnight. Gazpacho is best served icy cold.
- To make the topping, place the chopped topping ingredients in a bowl. Add the juice of half a lime and toss gently to combine (this helps prevent the avocado from browning). Cover and refrigerate until ready to serve. For best results, make the topping no more than 1 hour before serving so it stays fresh and vibrant
- To serve, ladle the gazpacho into 6 bowls or cups. Spoon the topping over each serving, drizzle with olive oil, and season with salt and freshly ground black pepper.
Notes
- Note: If you want a thinner gazpacho, add ice-cold water a few tablespoons at a time, until you reach your desired consistency.
- Nutritional Information: We do our best to provide accurate nutrition information using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 25 mins
- Cook Time: No Cook
- Category: Soup
- Method: Puree
- Cuisine: Spanish
Nicollet
Paul and I made this last winter with cajun style salmon and porcini risotto as a date-night meal and it was fabulous, so cool and refreshing. The avocado on top is a must. Plus it was so fun to use the immersion blender!
La Cocinera novata
Hi, I am a Spanish girl and I love your idea of doing a gazpacho with yellow tomatoes. Every house in Spain makes gazpacho for the Summer and lately it's being made with strawberries and watermelon. Your toppings, though quite different from the original gazpacho, seem great and original too. Congratulations and thank you for trying our Spanish food.
I love your blog!!
Laurie G.
How gorgeous with the yellow tomatoes! This one looks like a winner. Enjoy!
Margaret
Lisa,
Can't wait to make this...I only like pureed Gazpacho and this looks delish.
Margaret