Golden Gazpacho

I picked these beauties last week. Golden Sunburst. Warm from the sun, fresh from the vine. They tasted like candy!

Summer calls for gazpacho. I have many recipes I adore – Mango Gazpacho, Watermelon Gazpacho and this Golden Gazpacho. I’ve used all kinds of tomatoes in this recipe, so just let it be a guide. The red wine vinegar, lemon juice and salt are your primary flavor enhancers – so keep tasting and tweaking until you get it juuuuust right. Work ahead. Gazpacho needs to chill, dude. Happy Summer.

Golden Gazpacho

Yield: 6 servings (about 4 1/2 cups)

Optional garnish includes croutons or red grapes. Enjoy! 2500 word essay how many references should you put higher education and democracy essays on service-learning and civic engagement effect distance essay amorelo viagra amines application properties essay dissertation of marketing amoxicillin over counter order viagra online without script sampling methods qualitative research comprar cialis farmacia online lisboa over the counter prednisone like drugs free info viagra aerodynamics homework help service above self essay thesis statement on photography albert einstein essay apa viagra 300mg china synthroid 350 mcg daily why is viagra not covered by insurance help with writing a debate essay Ingredients:

  • 2 ears fresh corn, shucked and rinsed (about 1 ½ cups)
  • 4 yellow tomatoes, seeded and chopped (about 1 pound)
  • 1/4 small red onion, minced
  • 1 large yellow bell pepper, diced
  • 1 large cucumber, peeled, seeded, and diced
  • 1 cup red grapes
  • 1 cup vegetable broth, divided
  • 2 tablespoons fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 lemon for fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper


  1. Cut the kernels from the corn cob. In a large bowl, combine the corn kernels, tomato, red onion, yellow bell pepper, cucumber, ¼ cup broth, parsley, olive oil, vinegar, lemon juice, hot sauce, salt, and pepper. Cover and refrigerate for 1 to 2 hours.
  2. Place cold vegetable mixture in a food processor, add the red grapes, and purée until smooth. Work in batches if you need to.  Add additional vegetable broth to achieve desired consistency. Season to taste with additional salt, pepper, vinegar, lemon juice and hot sauce.
  3. Serve soup in chilled bowls garnished with small croutons or minced red grapes.


Sources of inspiration: and The Golden Door Cooks Light & Easy

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