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 Tomato Gazpacho with Avocado Salsa

Scott Phillips

Yield: Yields about 10 cups.

This soup is a beautiful way to show off ripe Yellow Taxi tomatoes, but if you can’t find them, substitute any truly ripe, in-season tomato. This recipe makes a jumbo batch of gazpacho. Take some to the picnic in a thermos or other leakproof container and save the rest for another day.


For the soup:

  • 5 lb. Yellow Taxi tomatoes or other ripe yellow or red heirloom tomatoes, cored and cut into chunks
  • 3 cloves garlic
  • 1 English or regular cucumber (about 3/4 lb.), peeled, seeded if necessary, and cut into large pieces
  • 1 medium yellow bell pepper, seeded and cut into large pieces
  • 1 small red onion, cut into large pieces
  • 1/2 small hot red chile (or to taste), seeded and cut into large pieces
  • 1/2 cup red-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and ground white pepper

For the garnish:

  • Avocado Salsa
  • 6 each red and yellow cherry tomatoes, cut in half

Nutritional Information

  • Nutritional Sample Size based on 10 servings, each with 2 Tbs. salsa
  • Calories (kcal) : 254
  • Fat Calories (kcal): 199
  • Fat (g): 23
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 0
  • Sodium (mg): 386
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Protein (g): 3


Make the soup:

  • Working in batches, purée the tomatoes, garlic, cucumber, yellow pepper, onion, chile, vinegar, and olive oil in a blender until smooth. Strain the mixture through a fine sieve into a bowl. Press on the solids with a wooden spoon in order to extract as much liquid as possible; discard the solids. Season to taste with salt and pepper. Refrigerate in an airtight container for at least 2 hours or up to two days.

To serve:

  • Taste the soup and adjust the seasonings. Spoon 2 generous Tbs. of the avocado salsa in the center of each soup bowl. Pour or ladle the gazpacho over the salsa and garnish with the cherry tomato halves.


Rate or Review

Reviews (1 review)

  • ljsickle | 08/16/2010

    Yum! Made this for dinner with friends and they loved it. The yellow color makes it different and the avocado salsa was delicious. This is definitely a keeper! My friends asked for the recipe when they left.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


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.

Start your FREE trial