Yellow tomato gazpacho from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 163) by Suzanne Goin and Teri Gelber

  • red wine vinegar
  • cherry tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute hothouse cucumbers for Persian cucumbers, and sweet orange peppers for sweet red peppers.

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Notes about this recipe

  • Eat Your Books

    Can substitute hothouse cucumbers for Persian cucumbers, and sweet orange peppers for sweet red peppers.

  • jhallen on August 11, 2024

    This is great - have been making it for years and never peel the tomatoes.

  • GoldenLeica on October 20, 2013

    You have to buy the right yellow tomatoes to make this fantastic soup! You need very meaty yellow tomatoes. I wish I knew the actual variety, but I always look for them on the heirloom tomato section of the market. If they are not heirloom, they are not worth it and won't work. I'm going to look for them for my garden next year.

  • TrishaCP on July 01, 2013

    This is a really good alternative to a regular gazpacho. It is a matter of personal preference, but I would recommend adding the olive oil gradually, I never use the full amount called for in the recipe. I also always use sherry vinegar in place of the red wine vinegar. Finally, the recipe calls for peeling the tomatoes and cucumbers, but I only ever bother if I want the final product looking more refined and if I want a smoother soup. (The cucumber peels, if left on, end up as pretty green flecks in the soup.)

  • Laura on August 17, 2012

    Pg. 163. The first time I made this I wasn't crazy about it, but thought it might have to do with the quality of the yellow tomatoes which I purchased at the grocery store. So, when I saw better yellow tomatoes at my farmers market, I tried again. Unfortunately, the results were the same. The flavors were not bad, but they weren't delicious either. The worst part was the color -- the photo in the book depicts a lovely deep golden yellow hue -- however, the color of mine was more of a sickly yellow-green from the cilantro and jalapeno. It was just not an appetizing sight. I will say that my husband liked it more than I did. Still, I won't be making it again.

  • fprincess on October 15, 2010

    The flavors are great. I made this for a dinner party and everyone loved it. It's a fantastic twist on the classic gazpacho.

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