Golden Tomato Gazpacho

One of my favorite ways to say goodbye to summer is to make a refreshingly sweet and tart Golden Tomato Gazpacho. With very little effort you can dazzle your friends by letting the seasons final bounty strut its stuff.


  • 8 large yellow tomatoes
  • 2 large yellow peppers
  • 1 small yellow watermelon
  • 2 cucumbers
  • 1 small red onion
  • 1 medium garlic clove
  • 3 cups sherry vinegar
  • Juice of 3 limes
  • 1 cup sugar
  • Salt and pepper
  1. Cut all the vegetables and melon into a medium dice and toss with salt, pepper, sugar, lime juice and sherry vinegar.
  2. Refrigerate and let marinate for 2 – 4 hours.
  3. Puree the mixture using a blender or hand-held burr mixer.
  4. Adjust seasoning to taste and serve in chilled bowls.


As you can see in the photo, I served the Gazpacho in shot glasses and topped it with a piece of jumbo lump crab meat, micro arugula and finished it with extra virgin olive oil.


© Giovanni Cucullo 2010