Autumnal Yellow Mini Tomato Gazpacho

A Refreshing Soup with a Sweet Twist
November 3, 2023
Rating: 4.34

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. 

Yellow tomato gazpacho

Autumnal Yellow Mini Tomato Gazpacho

4.34 from 3 votes
This Autumnal Yellow Mini Tomato Gazpacho is a refreshing and sweet twist on the traditional gazpacho. The use of mini yellow tomatoes and bread as a thickener makes this soup unique and delicious.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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


  • 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.



For an even cooler gazpacho, freeze your serving bowl for 30 minutes before serving. Remember, the fresher and sweeter your ingredients, the better your gazpacho will be.
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Author: Marzi
Course: Appetizer, Soup
Cuisine: American, Mexican
Keyword: Cold soup, Gazpacho, Yellow tomato gazpacho

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