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Golden Gazpacho

5 stars based on 11 votes


I have made this delicious gazpacho over and over (and over) again — and love keeping a pitcher in the fridge for solo lunches on hot days. The recipe is adapted from Oleana chef Ana Sortun’s inspiring cookbook, Spice: Flavors of the Eastern Mediterranean. With its silky texture and pure tomato flavor highlighted by a touch of curry powder and turmeric, it’s a perfect example of Sortun’s brilliant use of spices to create rich, full Mediterranean flavors that leave you feeling satisfied.


The soup is incredibly easy to make. To begin, combine the tomatoes, bread crumbs, white wine vinegar, olive oil, water, spices and salt in a blender.


Process until smooth.


Pour the soup through a sieve to strain out any bits of seeds and skin. This process goes much faster if you pour a little soup in the strainer at a time and use a ladle to push the soup through in a circular motion.


Next, chill the soup in the fridge until ice cold. Ladle into bowls and top with condiments. I keep it simple with diced red bell pepper and minced chives but Sortun offers up some great other suggestions, such as: croutons, minced fennel, bits of shredded ham or prosciutto, minced melon, crabmeat, grated hard-boiled eggs, or minced onion.


Note: This is a simplified (and slightly healthier) version of the original recipe. I reduced the olive oil and salt; swapped the Sherry vinegar for white wine vinegar and the sparkling water for regular water; and omitted the hand-torn croutons and grated hard boiled egg.

Golden Gazpacho

Servings: 4
Prep Time: 10 Minutes
Total Time: 10 Minutes, plus at least 1 hour to chill


  • 6 cups yellow cherry tomatoes (you'll need about 3 pints)
  • 1/2 cup fresh breadcrumbs or panko
  • 2 tablespoons white wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon curry powder
  • 2-1/2 teaspoons salt
  • 1 cup cold water
  • 6 chives, finely minced
  • 1 red bell pepper, seeded, ribs removed and minced
  • Freshly ground black pepper, to taste

Other Optional Condiment Suggestions

  • Grated hard-boiled egg
  • Bits of ham or prosciutto
  • Crabmeat
  • Minced Melon
  • Croutons


  1. Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
  2. Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 285
  • Fat: 22g
  • Saturated fat: 3g
  • Carbohydrates: 21g
  • Sugar: 8g
  • Fiber: 4g
  • Protein: 4g
  • Sodium: 1568mg
  • Cholesterol: 0mg

Reviews & Comments

  • 5 stars

    I had never had gazpacho until I went to Spain in 2006. I loved it! It was quite different than eating hot soups but tasty. I tried Jenn’s recipe and it is absolutely better than what I actually had in Spain. The texture is smooth and the soup is a quick lunch fix when I am in a hurry. Just pour in a traveling cup and lunch is served!

    - DEBORA LOCKLEAR on March 16, 2017 Reply
  • 5 stars

    I absolutely LOVE everything about this soup! I could eat it all day everyday! Not everyone is a fan of cold soups but this could be the soup that brings you over to the other side.

    - Laura on November 17, 2016 Reply
  • 5 stars

    Oh my – this is SO easy and incredibly tasty! The curry is a wonderful option to traditional gazpacho. I served it in 2oz containers for individual appetizers. Really nice and a great recipe to use up all the massive yellow cherry tomatoes growing in my garden!

    - Mary on August 24, 2016 Reply
  • Can you substitute anything for turmeric since only 1/4 tsp is needed.

    - Carol on August 6, 2016 Reply
    • Carol, you could either omit it, or use an additional 1/4 tsp. of curry powder. Enjoy!

      - Jenn on August 6, 2016 Reply
  • 5 stars

    I made this for a surprise BD party … to say it was a hit doesn’t begin to describe the reactions. The men had seconds! One woman who doesn’t eat anything “unusual” and never eats left-overs — ate a large bowl and asked if she could take some home!
    Every person asked for the recipe, amazing. Try this!

    - Jan on July 14, 2016 Reply
  • Surprised at how much fat is in each serving (22g). Where is that coming from? If you don’t add any of the optional proteins, how much fat do you save?

    - Robbi on July 11, 2016 Reply
    • Hi Robbi, The optional proteins/garnishes are not included in the nutritional info; all of the fat in the recipe comes from the olive oil. Although olive oil is good for you, each tablespoon has 14 grams of fat, which accounts for the 22 grams per serving. I already reduced the olive oil from the original recipe by a few tablespoons so I’d be hesitant to reduce it too much more.

      - Jenn on July 11, 2016 Reply
      • Thanks for the speedy reply Jenn. All of these summer soups look and sound yummy!

        - Robbi on July 11, 2016 Reply
  • 5 stars

    I was skeptical about this recipe at first, mostly because of the color–it’s pretty but doesn’t seem like gazpacho. However, the soup is excellent!

    - Ellyn Roth on August 27, 2015 Reply
  • 5 stars

    This was fabulous and so easy to make! I like sherry vinegar so used that instead of the white wine vinegar. And I actually prefer the soup without any garnish; it’s so silken that way. A perfect taste of summer.

    - Mary G on August 20, 2015 Reply
  • Can I do the soup with the red cherries tomatoes if can’t find the yellow???

    - Lizi Maldonado on July 31, 2015 Reply
    • Hi Lizi, Yes definitely!

      - Jenn on July 31, 2015 Reply
  • I bought tomatoes to make this for tonight. I bought 2 packages of 1 lb/16 oz little yellow tomatoes. How does this translate to 3 pints/6 cups? Is it 6 cups X 8 oz each meaning I need 48 oz or another 16 package? Please let me know. Thanks.

    - Cassie on July 4, 2015 Reply
    • Hi Cassie, I would measure out the 6 cups, as the weight can vary by pint. But on average, a pint of cherry tomatoes weighs 3/4 of a pound so you’d need another package but you wouldn’t use all of it.

      - Jenn on July 6, 2015 Reply
      • 5 stars

        Absolutely delicious! I make it every week since everyone likes it so much! Sometimes I make it just to have it in the regrigerator in case someone gets hungry. Its especially great in this hot weather!

        - Cassie on July 28, 2015 Reply
  • 5 stars

    My family loved this recipe. While it was great the first day, I thought it was even better the next day.

    Thank you for the wonderful recipes; we have enjoyed everything we have tried.

    - Janet B. on June 16, 2015 Reply
  • 5 stars

    This recipe is delicious! This soup is extremely easy to make & perfect on a hot day. The most difficult part was not eating the entire batch before serving it.

    - Dana on June 2, 2015 Reply
  • Would like to try sherry vinegar and sparkling water How much and when to add? Thanks

    - Janice on May 31, 2015 Reply
    • Hi Janice, You can use the same quantities (swapping white wine vinegar and regular water) and add at the same time.

      - Jenn on June 1, 2015 Reply
  • 5 stars

    Jenn, We had some foodie friends over for a cookout this weekend (always a little intimidating!). I made this soup as a starter followed by your Middle Eastern Kebabs and zucchini fritters. Everything was SO delicious! Our friends raved which I must say made me feel proud. Thank you for sharing all these wonderful recipes.

    - Linda on May 26, 2015 Reply
  • 5 stars

    Incredibly delicious soup and so easy to make. I will be making this one all summer long.

    - Karen on May 26, 2015 Reply
  • Hi Jenn – I subscribe to your blog and I love all your recipes! I can’t wait to try this one in the next few days, as I adore gazpacho. I was dismayed to see the nutrition info, due to the bread crumbs and the oil. Did you experiment with less oil and/or breadcrumbs? Could I reduce those quantities and still end up with a yummy result…or not likely? Thanks in advance!

    - Sandy Krems on May 21, 2015 Reply
    • Hi Sandy, So glad you’re enjoying the recipes! I already reduced the olive oil from the original recipe by a few tablespoons so I’d be hesitant to reduce it too much more. As for the bread crumbs, they give the soup nice body — I’m afraid without them you’d have tomato juice 😉

      - Jenn on May 21, 2015 Reply
  • Sounds delicious, but do you have a suggestion to get the sodium content down for those of us on a low salt diet?

    - Barb on May 21, 2015 Reply
    • Hi Barb, Sure, just reduce the salt. Will still be delish 🙂

      - Jenn on May 21, 2015 Reply

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