Wait until vine-ripened heirloom tomatoes arrive at the farmers’ market to make this simple soup, a great lunch or dinner to serve on a hot August day when you don’t want to turn on the stove. Using yellow tomatoes puts a fresh new spin on this Spanish classic.
Yellow Tomato Gazpacho
3 lb. (1.5 kg) yellow heirloom tomatoes, cored and chopped
2 cups (4 oz./125 g) French bread cubes
1 1/2 cucumbers, peeled, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1/2 white onion, chopped
2 garlic cloves
2 Tbs. white wine vinegar
4 tsp. fresh lemon juice
Kosher salt and freshly ground pepper
4 Tbs. (2 fl. oz./60 ml) olive oil
Minced cucumber for garnish
Red cherry tomatoes, halved, for garnish
Fresh flat-leaf parsley leaves for garnish
In a blender, combine half each of the tomatoes, bread cubes, cucumbers, bell pepper, onion, garlic, vinegar, lemon juice and 1 tsp. salt. Turn the blender on low speed, slowly increase the speed to the highest setting and blend until smooth, stopping the blender to scrape down the sides of the bowl with a rubber spatula as needed. Transfer to a large bowl. Repeat with the remaining tomatoes, bread cubes, cucumbers, bell pepper, onion, garlic, vinegar, lemon juice and another 1 tsp. salt and add to the bowl. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
Just before serving, transfer the soup to the blender. With the blender set on the lowest setting, slowly drizzle in the olive oil and blend for 1 minute. Adjust the seasoning with salt and pepper.
Ladle the gazpacho into bowls. Garnish each portion with a spoonful of the minced cucumber, the tomato halves and parsley leaves. Serves 4 to 6.
Williams-Sonoma Test Kitchen