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Golden Gazpacho

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Perfect for hot summer days, this silky-smooth gazpacho is heightened with a touch of curry and turmeric.

Two bowls of golden gazpacho.

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.

What you’ll need to make Golden gazpacho

Gazpacho ingredients including panko, sea salt, and red pepper.

How to make the soup

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.

Tomatoes, bread crumbs, and other ingredients in a blender.

Process until smooth.

Golden gazpacho in a blender.

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.

Tomato seeds and skin in a sieve.

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.

Bowls of golden gazpacho.

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.

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Golden Gazpacho

Perfect for hot summer days, this silky-smooth gazpacho is heightened with a touch of curry and turmeric.

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)
  • ½ cup fresh bread crumbs or panko
  • 2 tablespoons white wine vinegar
  • 6 tablespoons extra virgin olive oil
  • ¼ teaspoon turmeric
  • ¼ teaspoon curry powder
  • 2½ 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.
  3. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving.

Pair with

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • I am making this for the millionth time today. It’s seriously the best soup. I also get rave reviews every time I serve it to someone!

    • — Michelle on August 22, 2023
    • Reply
  • Excellent soup and so simple to make.

    • — Susan on March 4, 2023
    • Reply
  • I hate to make changes to Jenn’s recipes because I absolutely love how her recipes turn out! However, on this one I made some changes. I didn’t have yellow cherry tomatoes but have a bumper crop of yellow tomatoes, so used those. I could see this would have more water than cherry tomatoes so I left out the water in the recipe entirely. I used about 4 good size tomatoes. I also added about a half a seeded cucumber, and cut the salt in half (personal taste). Then I followed the recipe exactly and loved the idea of curry and turmeric as seasonings. When it came time to strain the soup I quickly realized I was losing so much volume! My husband and I did a taste test independently and both decided we actually liked the unstrained version so much more, so in the end I only strained about 1/4 of the soup. Maybe not authentic eastern Mediterranean but absolutely delicious!
    Thanks for a great recipe Jenn! Will definitely be making throughout the summer.

    • — Vivian on August 5, 2022
    • Reply
    • Vivian, I also used large yellow tomatoes. I did peel them and cut them into 1/8’s to get 6 cups (about 6 tomatoes). I strained it and all that was left were the seeds, which was great. I forgot to add the vinegar, evoo and panko…so back in the blender, strained again and this time I got leftovers – it was all the panko. Next time skipping the panko, reducing the amount of vinegar (made it a little to acidic for my taste) and evoo by half. I will try adding a cucumber in too!

      • — Jacob Swartz House on August 14, 2022
      • Reply
  • Jenn: I just made this but mine does seem more like very flavorful tomato juice than soup! Help, seemed like the panko didn’t add any texture to the soup. Maybe it gets thicker as it sets up?


    • — Linda Goodman on July 18, 2022
    • Reply
    • Hi Linda, This is not a very thick soup; it’s got the texture of a light cream soup, so it sounds like you didn’t do anything wrong — perhaps you were just anticipating something thicker?

      • — Jenn on July 20, 2022
      • Reply
  • I made this soup earlier today. It is delicious. I especially like the flavors of the turmeric and curry. For my condiments, I used a little orange pepper, green onion, and a twist of black pepper. Yum, so good.

    • — Vivianne Bunzendahl
    • Reply
  • I absolutely adore Gazpacho and have always made it with the usual red tomatoes, bell pepper, cucumbers, etc. This however, was so silky and creamy. The only problem was that I got a little carried away with the vinegar (I just you to drink it out of the bottle as a kid!) and it was just a a little too tart. I’ll know better next time – thanks again, Jenn!

    • — Lorraine Rossi Marier
    • Reply
  • Another winner from Jenn and of course wonderful in warmer weather. I make this up and then eat it for lunch over a number of days. It is a more flavorful version of other gazpachos I have tried. I do like to eat with some the sides Jenn suggests. Sometimes though I just stir in a teaspoon or two of breadcrumbs if I don’t add any of the sides suggested. Also, this is so easy and quick to make.

  • This recipe screams summer farmers market. What an absolute delight and worth the small effort for the enormous burst of flavor that makes your eyes water on the first bite. Also stored well and tasted just as fresh, day after day. Make it, you won’t be disappointed!

  • If we were able to taste sunshine, this is exactly what I imagine it would taste like. The weather has been so hot, this soup is absolutely the perfect thing to make and enjoy. I made a stop at a local farm for the tomatoes, and this soup could not have been easier to put together. So quick and so delicious. I took your suggestion to top it with some croutons, prosciutto, red pepper and chives and it was over the top wonderful.

  • This is the best! I must make it every other week. I’ve played with the proportions a bit and herb bread crumbs instead of plain. No matter what I do it comes out great. Another winner from Jenn.

    • — Sharon Sullivan
    • Reply
  • Took me three stores to find the tomatoes…so quick to put together. Used my Foley mill…It was a breeze, Added 1 tbsp sugar to cut the acidity, a tad more curry, and some fresh ground white pepper. Can hardly wait for it to be ice cold. Thanks Jenn, I will enjoy this for the rest of the summer

    • — Carol Winkelman
    • Reply
  • Seriously, one of the best gazpacho soups I’ve ever tasted! Sublime!

  • Thanks Jenn – I’m making this soup for a dinner party. Can I make it the day before?

    • Definitely! It may separate a little while in the fridge; just give it a quick stir before serving. Hope you enjoy 🙂

      • Thank you!! Love your website & cookbook – absolutely the most reliable source for delicious recipes. Our whole family thanks you 🙂

  • So good! I look forward to my Sunny Golds coming in every year, almost like candy. Shouldn’t have been surprised the soup was good enough for dessert! I was about one cup short of tomatoes, so I added a cucumber. This was delicious, just as good and maybe more complex on day 2. Won over the “I don’t like gazpacho” member of the house! Thank you.

  • EXCELLENT! And so easy
    Great for Summer, Thank you

  • Hello Jenn,
    Although your recipe says 4 servings, approximately what size is a serving? I’m hoping to make this as a starter for 20 in small half-cup dishes before a 5-course meal… will 1x the recipe be enough, or would it be best to double (or triple) it?

    • Hi Maisy, I haven’t made this one in a while and don’t recall how much each serving is, but I’d guesstimate that each one is about 1 cup, so in order to feed 20 people 1/2 cup servings, you’d need to make about 2.5 times the recipe. The soup does freeze nicely so worse come to worse, you can freeze any leftovers.

  • Loved this recipe…so silky and flavorful! It is a little less acidic and milder than other gazpacho recipes that I have tried. I used diced red pepper and chopped green onions for garnish the first time and felt they were too strong for the delicate soup. The next time I used diced lemon cucumbers from my balcony garden and they provided a nice crunch. Fresh dill or the chives that Jenn suggested would also be delicious. It was so handy to have a bowl for lunch or a late summer dinner.

    • — Kathy Vukasovich
    • Reply
  • Hi, Jenn!
    Do you think it would be okay to use store bought (but high quality) gluten free bread crumbs? I realize they tend to be crisper, but am thinking that should be offset by the olive oil….??

    • Hi Fran, Yes I think that will be just fine. 🙂

  • Just made this soup. Very quick putting together. For topping I added dollop of plain Greek yogurt and few drops of sriracha. Oh wow was it good! Thanks Jenn….your recipes are so reliable!

  • Refreshing and delicious . I added the bacon bits, garlic croutons and avacado along with the red pepper and chives and this took it over the top. I will not put in as much salt as suggested as I found it too salty, but that is easily adjusted. I think I will salt it after it chills.

  • 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!

    • Reply
  • 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.

  • 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!

  • Can you substitute anything for turmeric since only 1/4 tsp is needed.

    • Carol, you could either omit it, or use an additional 1/4 tsp. of curry powder. Enjoy!

  • 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!

  • 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?

    • 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.

      • Thanks for the speedy reply Jenn. All of these summer soups look and sound yummy!

  • 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!

  • 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.

  • Can I do the soup with the red cherries tomatoes if can’t find the yellow???

    • — Lizi Maldonado
    • Reply
    • Hi Lizi, Yes definitely!

  • 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.

    • 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.

      • 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!

  • 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.

  • 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.

  • Would like to try sherry vinegar and sparkling water How much and when to add? Thanks

    • Hi Janice, You can use the same quantities (swapping white wine vinegar and regular water) and add at the same time.

  • 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.

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

  • 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!

    • 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 😉

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

    • Hi Barb, Sure, just reduce the salt. Will still be delish 🙂

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