Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Yellow Gazpacho with Sourdough Croutons

Rita Maas

Yield: Yields about 9 cups.

Crunchy sourdough croutons, cucumbers, peppers, and cherry tomatoes make a lively garnish for this flavorful soup. If you can’t find yellow tomatoes, use red ones for an equally delicious version.


  • 3-1/2 lb. ripe yellow tomatoes, peeled, seeded, and chopped   
  • 1 yellow bell pepper, cored, seeded, and coarsely chopped
  • 1 red onion, coarsely chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 1/4 cup white-wine vinegar
  • 3 large cloves garlic, finely chopped
  • 3 Tbs. extra-virgin olive oil
  • 1 slice stale bread (crust removed), soaked in water and squeezed dry
  • Salt and freshly ground black pepper

For the garnish

  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 6 slices sourdough bread (crusts removed), torn into 3/4-inch pieces
  • 1/4 cup diced green bell pepper
  • 1/4 cup peeled, seeded, and chopped cucumber
  • 1-1/2 cups cherry tomatoes, quartered (use a mix of colors)
  • 1/4 cup diced red onion

Nutritional Information

  • Nutritional Sample Size per cup
  • Calories (kcal) : 190
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 5
  • Sodium (mg): 260
  • Carbohydrates (g): 25
  • Fiber (g): 4
  • Protein (g): 4


  • In a bowl, mix the tomatoes, yellow pepper, onion, cucumber, vinegar, garlic, olive oil, and bread. In a blender, purée the mixture in batches at high speed until very smooth, about 3 minutes. Pass through a coarse strainer. Stir in 2-1/2 tsp. salt and 1/2 tsp. pepper. Refrigerate until well chilled, at least 1 hour. Taste and add more salt and pepper if needed.

To make the garnish

  • Heat the oven to 375°F. In a small saucepan, melt the butter in the oil over medium-high heat. Add the crushed garlic and cook, stirring occasionally, until the garlic is a light golden color, about 1 minute. Discard the garlic. Spread the torn pieces of bread in a single layer on a baking sheet, drizzle with the butter and oil mixture and toss well. Bake, tossing the bread cubes occasionally, until golden, 10 to 12 minutes.

To serve

  • Ladle the chilled soup into serving bowls and garnish with the toasted bread, green pepper, cucumber, tomatoes, and red onion.


Rate or Review

Reviews (1 review)

  • THSmith | 08/23/2020

    Have probably made this six times now, and it is a summer request by friends and family. But a couple of caveats - First, cut the salt by half. Most recipies are under-salted but this proportion is off. You can always add more later if you disagree. Second, be careful of the garlic. I routinely double garlic in most recipies, but in this one it’s raw and the flavor is exposed. If your guests might be sensitive and you don’t have a mellower variety (like an Italian red) go easy. Again, you can taste after you blend and add more if you wish.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.