Golden State Gazpacho is a vibrant and refreshing cold soup that celebrates the sunny flavors of California. With yellow tomatoes as the star ingredient, this dish brings together a medley of fresh summer vegetables like cucumbers, yellow bell peppers, and corn, creating a naturally sweet and slightly tangy flavor profile. A touch of jalapeño adds a gentle heat, balanced by the creamy richness of diced avocado. Perfect for hot summer days, this gazpacho is light, nutritious, and completely plant-based. Whether you’re looking for a quick lunch, a light starter, or a refreshing dinner, this dish is easy to prepare and bursting with garden-fresh flavors. Serve it chilled for the ultimate summer experience, and don’t forget the lime wedge for a zesty finish!
Full recipe:
Ingredients:
- 4 cups yellow tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 yellow bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced for garnish
- Lime wedges for serving
Directions:
- In a blender, combine the yellow tomatoes, cucumber, yellow bell pepper, jalapeño, and garlic. Blend until smooth.
- Add the olive oil, red wine vinegar, ground cumin, salt, and pepper, then pulse to combine.
- Pour the mixture into a large bowl and stir in the vegetable broth and corn kernels.
- Chill the gazpacho in the refrigerator for at least 1 hour to allow the flavors to meld.
- Before serving, stir in fresh cilantro and adjust seasoning if needed.
- Serve cold, garnished with diced avocado and a lime wedge.
Prep Time: 15 minutes | Cooking Time: None (Chill for 1 hour) | Total Time: 1 hour 15 minutes
Kcal: 180 kcal | Servings: 4 servings
