As the autumn season approaches, my garden is still brimming with ripe, sweet tomatoes. One of my favorite ways to enjoy these late-season gems is by making a chilled tomato gazpacho. This time, I’ve decided to use mini yellow tomatoes, which are incredibly sweet and perfect for this recipe. The secret ingredient here is bread, which acts as a thickener to prevent a watery soup. Don’t worry, you won’t taste any bread or yeast in the soup. The key to a great gazpacho is using fresh, sweet tomatoes.
Autumnal Yellow Mini Tomato Gazpacho
Equipment
Ingredients
- ½ loaf day-old Italian or French bread
- 2 cups of yellow tomatoes
- 1 peeled and chopped Persian cucumber reserve some for garnish
- ¼ chopped sweet or red onion
- 1 large yellow bell pepper seeds and ribs removed
- 2 garlic cloves
- 1 small chopped and seeded jalapeño or homemade jalapeño sauce
- ¼ cup olive oil plus more for garnish
- Half a fresh lemon
- Few dashes of white balsamic vinegar or any vinegar of your choice
- Salt and pepper to taste
- Fresh lemon thyme leaves for garnish
Instructions
- Tear up the bread and place it in a medium-sized bowl. Add enough water (or fresh tomato juice) to cover and let it soak for 10 minutes.
- After 10 minutes, squeeze out the excess water from the bread.
- Add the soaked bread, chopped vegetables, garlic, jalapeño, olive oil, and lemon juice to a blender or food processor. Pulse until puréed.
- Add a few dashes of balsamic vinegar and season with salt and pepper. Taste for seasoning and give it one final pulse.
- For a smooth texture, strain the gazpacho through a fine mesh strainer, pushing down on the pulp to extract as much liquid as possible.
- Chill the gazpacho for at least 30 minutes before serving. Garnish with a drizzle of olive oil, chopped vegetables, and fresh thyme.
Video
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
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