Looking to make something adventurous and refreshing? Look no further than our golden gazpacho made with ripe yellow tomatoes, cucumbers, and a kick of jalapeño! A traditional favorite that's deceptively easy to prepare. This is one of those magical recipes in which you combine a few simple ingredients and end up with an unexpectedly dramatic result. It's practically foolproof, so long as you have a blender and some great tomatoes. You can also kick up the wow factor by adding a few drops of our KM Relief Organic Hemp Tincture, made with single estate Greek olive oil. Prepared in under 30 minutes, this refreshing gazpacho is a guaranteed crowd-pleaser.
Ready in 30 minutes | Serves 6 people
Ingredients
- 2 1/2 pounds ripe yellow tomatoes
- 3 Persian cucumbers (English cucumbers will work too)
- 1/2 jalapeño, seeded and cut in half
- 4 cilantro sprigs, plus 12 cilantro leaves
- 2 garlic cloves, coarsely chopped
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons diced red or orange sweet pepper
- 3 tablespoons diced red onions
- 18 small cherry tomatoes, cut in
- 1/2 tablespoon of KM Relief Organic Hemp Tincture, for drizzling
Preparation
Combine all ingredients together in a blender or food processor.
Puree for 1 minute, or until the soup reaches your desired consistency.
Taste and season with extra salt, pepper and/or cumin if needed.
Refrigerate in a sealed container for 4 hours, or until completely chilled.
Toss the diced sweet pepper, onion and cucumber together in a small bowl.
Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup.
Season the cherry tomatoes with salt and pepper and place 6 cherry tomato halves and 2 cilantro leaves at the center of each bowl.
Finish each soup with a drizzle of KM Relief Organic Hemp Tincture.
Notes
Put Golden Gazpacho down as one of the best leftover recipes around. Since it's a chilled soup that requires no cooking time, you can store it in the fridge for lunches or to serve on the side. This recipe is also ideal for freezing and can last up to 6 to 8 months when stored properly.
Thawing your soup is easy! Just place it in the fridge overnight and it will be ready to eat the next day. If you need it sooner, you can thaw it at room temperature until defrosted, then chill again in the fridge. If you're looking to freshen up leftover gazpacho, we highly suggest quickly running it through the food processor again and adding fresh garnishes like sliced cucumber, tomato wedges, fresh cilantro or a splash of our flavorless KM Relief Organic Hemp Tincture, made with single estate Greek olive oil.
