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Golden Gazpacho Recipe

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4.1 from 35 reviews

Golden Gazpacho is a refreshing and vibrant cold soup combining roasted yellow peppers, sweet corn, and sunny yellow tomatoes, blended to a silky smooth texture and enhanced with bright sherry vinegar and fragrant garlic. This Spanish-inspired dish is garnished with crisp homemade croutons, fresh cucumbers, cherry tomatoes, and basil, offering a perfect balance of sweetness and acidity, perfect for a light and elegant dinner on warm days.

Ingredients

Soup Ingredients for Blender:

  • 1 medium yellow pepper
  • 4 ears corn, husks and silks removed
  • 1 (4-inch) piece of baguette, crust removed
  • 2 1/2 pounds yellow tomatoes (a mix of large heirloom and small sun gold)
  • 2 cloves garlic
  • 1 shallot, peeled and halved
  • 2 tbsp sherry or red wine vinegar
  • 1 tbsp Diamond Crystal Kosher salt, or 1 1/2 tsp Morton’s Kosher salt

Soup Ingredient to Whisk in by Hand:

  • 3 tbsp extra-virgin olive oil

Homemade Croutons:

  • 1 (6-inch) piece baguette, diced into 1/4 inch cubes
  • 2 tbsp olive oil
  • 1 tsp Diamond Crystal Kosher salt, or 1/2 tsp 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 tsp extra-virgin olive oil

Instructions

  1. Char the Pepper: Place the oven rack 6 inches below the broiler and preheat, or preheat an outdoor grill to high. Char the yellow pepper under the broiler, on the grill, or over a gas flame using tongs, turning every 1–2 minutes until the skin is fully blistered and blackened, about 5–7 minutes. Transfer to a bowl, cover, and let steam for 5 minutes. Peel off the skin, then remove the stem and seeds. Steaming loosens the skin, making it easier to peel.
  2. Prepare the Corn: Lay the corn cob on its side on a cutting board. Using a sharp knife, slice off the kernels by turning the cob until all kernels are removed, yielding about 5 cups. Stand the cob upright in a medium bowl and scrape down the length with the back of the knife to release the starchy corn milk, adding sweetness and body to the soup. Set aside 1 cup of kernels for garnish.
  3. Soften the Bread: Place the 4-inch piece of baguette in a bowl of cold water and soak for 30 seconds. Remove and squeeze the bread firmly to expel as much water as possible. The softened bread will blend into the soup, enhancing creaminess and texture.
  4. Blend the Soup: In a blender, combine the roasted pepper, corn kernels, corn milk, soaked bread, yellow tomatoes (core and quarter large heirlooms; use small sun golds whole), garlic, shallot, salt, and vinegar. Depending on blender size, blend in batches until completely smooth. Do not add olive oil in the blender to avoid bitterness.
  5. Strain and Emulsify: Pour the blended soup through a large mesh strainer set over a bowl, pressing on the solids to extract maximum liquid. Transfer the strained soup to a large bowl and whisk in 3 tablespoons of extra-virgin olive oil by hand to create a smooth, emulsified texture. Cover and refrigerate for at least 4 hours or overnight for best flavor.
  6. Make Homemade Croutons: Preheat the oven to 350°F (175°C). Toss diced baguette cubes with 2 tablespoons olive oil and sprinkle with kosher salt. Spread on a baking sheet and bake for about 8 minutes, stirring once, until golden and crisp. Remove from oven and cool slightly.
  7. Serve: Pour chilled gazpacho into bowls. Arrange garnishes—reserved cornkernels, diced cucumbers, sliced cherry tomatoes, fresh basil julienne, and homemade croutons—on the side. Drizzle each serving with a teaspoon of extra-virgin olive oil. Let guests add garnishes to taste.

Notes

  • Steaming the charred pepper after broiling makes peeling much easier.
  • Using a mix of heirloom and sun gold tomatoes adds complexity and natural sweetness to the soup.
  • Blending the olive oil by hand rather than in the blender keeps the oil from turning bitter.
  • For best flavor, chill the soup overnight to let the ingredients meld.
  • Homemade croutons add a delightful crunch that balances the smoothness of the gazpacho.
  • This soup can be made a day ahead and stored covered in the refrigerator.

Find it online: https://justsosavory.com/golden-gazpacho-recipe/