End of summer golden gazpacho

By PalateGal
September 4, 2013
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Author Notes: This past weekend, I was in charge of Sunday dinner for my extended family at our beach house. Thumbing through the taste buds of my memories and with the end of summer fast approaching, I settled on gazpacho to start off the meal. This version is vegetarian, gluten free (no bread here!), and couldn't be any easier - no cooking, no chopping by hand, and perfect to make the day before. It was a crowd-pleaser, both for dinner on Sunday and for lunch the following day.

Thank you to wholeliving.com for the inspiration for this recipe: I doubled it, substituted red wine vinegar for sherry vinegar, added sriracha, changed up the garnish, and added way more garlic (this last one my grandmother's suggestion).

Serves: 10

  • 4 pounds yellow tomatoes
  • 1 large onion
  • 1 large yellow squash
  • 2 yellow bell peppers
  • 8 cloves garlic
  • 1 cup carrot juice
  • 1/2 cup red wine vinegar
  • 4 tablespoons olive oil
  • 1 dash sriracha
  • salt
  • pepper
  • 1 avocado
  • 1 bunch scallions
  • 1 red tomato
  1. Combine tomatoes, onion, squash, bell peppers, garlic, carrot juice, and olive oil in a food processor. Pulse in batches to blend to desired consistency – some people like it fully pureed, but I left it a bit chunky.
  2. Add salt, pepper, sriracha, and red wine vinegar to taste.
  3. Chill for 2+ hours or until cold.
  4. Serve garnished with diced avocado, tomato, and scallion.

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