RECIPE: Yellow Pepper Gazpacho

Updated: Mar 30, 2020


Prep Time: 15 mins

Total Time: 15 mins


Makes 6 servings

4 yellow peppers

2 yellow tomatoes (or 1 pint yellow cherry tomatoes)

1 English cucumber, peeled and diced

1-2 cloves of garlic

2 Tbsp sherry vinegar

3/4 tsp salt

5 Tbs olive oil (divided into 3 Tbsp and 2 Tbsp)

1 1/2 Tbsp fresh lemon juice

2 Tbsp scallions, chopped



  1. Rough chop peppers, tomatoes, and peeled cucumber. Set 1/4 cup of chopped vegetables aside for garnish.

  2. Peel garlic cloves.

  3. Thinly slice scallions (white parts go into the soup, green stalks for garnish only).


  1. Add vegetables into a blender along with garlic, 3 Tbsp of olive oil, vinegar, lemon juice and salt.

  2. Blend until smooth.

  3. Delicious at room temperature, or chilled in refrigerator for 1 hour.

  4. Garnish with a drizzle of olive oil (remaining 2 Tbsp), reserved vegetables, and green scallions.

Note: This beautiful cold soup is a variation of tomato gazpacho, a traditional summer favorite. Peeling the cucumber and using the white parts only of the scallion will help to keep the bright yellow color of the soup. Enjoy as a vegetable side dish or as a hydrating pick-me -up. Additional delicious garnishes can include a sprinkle of pumpkin seeds or roasted chickpeas.


Recipe adapted from Cooking Light

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