golden tomato gazpacho | tomato week

yellow tomato gazpacho | cody uncorked

Happy TWO-sday y’all! See what I did there? If you’ve been under a rock, it’s Tomato Week and this is your second recipe of the day and of the series!

Golden tomato gazpacho is a flavor bomb in a bowl and is a total showstopper.

yellow tomato gazpacho | cody uncorked

I wasn’t a big tomato soup fan before I met my husband. Not hot, not cold, not at all! It wasn’t that I didn’t like it, per se, but just hadn’t really had it much before. My mom made tons of homemade soups, and occasionally I’d have soup from a can, but tomato just wasn’t on the list!

When Jeff and I were dating, I tried making my very first homemade tomato soup. It was delicious and I was hooked. Now it’s hard to eat a grilled cheese without it! BUT, that’s a post for another day!

yellow tomato gazpacho | cody uncorked

Unlike traditional tomato soup, gazpacho is served chilled, making it the perfect thing to eat during the dog days of summer. You don’t have to heat up a single thing in the kitchen to get this beautiful, silky dish on the table.

For this version, you start with two pounds of yellow tomatoes. I used a pint of cherry tomatoes and two medium-sized heirlooms, but you can use whatever combination you’d like! Add a little garlic, jalapeño, olive oil, salt and pepper…then you’re well on your way to gazpacho heaven. I highly, highly recommend making this a day ahead of time and letting it sit overnight. The flavors start to meld and it just gets better and better!

yellow tomato gazpacho | cody uncorked

Golden Tomato Gazpacho
adapted from Food & Wine, serves 4 for dinner

ingredients
2 pounds yellow tomatoes (any variety), halved or roughly chopped
1 garlic clove, peeled + crushed
1/3 cup extra virgin olive oil + more for serving
1 jalapeño, roughly chopped
salt + pepper
1-2 avocados, cubed

directions
Using a food processor or strong blender, puree tomatoes, jalapeño and garlic with 1/4 cup of cold water. With the machine running, gradually drizzle in olive oil. Pour into a large bowl and season with salt and pepper. Refrigerate overnight, then serve in chilled bowls topped with olive oil and cubed avocado.

yellow tomato gazpacho | cody uncorked

See you tomorrow for the next Tomato Week recipe!

XO,
signature | Cody Uncorked.

yellow tomato gazpacho | cody uncorked

One comment

  1. Where’s my bowl? ❤️Mom

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