Name: Yellow Gazpacho
Prep time: 15 min
Total time: PT-488454H49M14S
Cuisine: Vegan
Ingredients: 2 medium to large yellow bell peppers, roughly chopped (about 3 cups); 12 oz yellow cherry tomatoes, halved (about 2 cups); 3 ears sweet corn (kernels plus the “milk”); 2 teaspoons mild/sweet miso; 2 tablespoons white balsamic vinegar; 2 tablespoons high-quality extra-virgin olive oil; 2 tablespoons water; 1 tablespoon finely diced shallots (about half a medium shallot); 1 teaspoon kosher salt; Zest from half a lemon; 2 tablespoons minced herbs (cilantro, tarragon, mint, or a favorite); Edible flowers for garnish (optional)

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I present a vibrant, sun‑kissed chilled soup brimming with the bright essence of yellow vegetables—perfect for hot days as a refreshing starter or light lunch.

Yellow Gazpacho

Why I’ll Love This Recipe

I’m drawn to this recipe for its cheerful color and the punchy flavor of raw veggies. It’s vibrant yet light, elegant in simplicity, and a cool escape on sweltering afternoons. I love that it’s vegan, dairy‑free, and gluten‑free—no heavy heat or fuss required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 2 medium to large yellow bell peppers, roughly chopped (about 3 cups)
• 12 oz yellow cherry tomatoes, halved (about 2 cups)
• 3 ears sweet corn (kernels plus the “milk”)
• 2 teaspoons mild/sweet miso
• 2 tablespoons white balsamic vinegar
• 2 tablespoons high‑quality extra‑virgin olive oil
• 2 tablespoons water
• 1 tablespoon finely diced shallots (about half a medium shallot)
• 1 teaspoon kosher salt
• Zest from half a lemon
• 2 tablespoons minced herbs (cilantro, tarragon, mint, or a favorite)
• Edible flowers for garnish (optional)

Directions

I begin by stirring miso with a little warm water to loosen it if needed. I add the liquids—olive oil, vinegar, water—plus shallots, salt, lemon zest, herbs (and the miso if I didn’t pre‑mix) into a large bowl and mix well. I gently fold in the vegetables and let everything rest for 15 minutes if possible, to marry the flavors. Then I pour the mix into a high‑speed blender and blend until smooth. Sometimes I strain it for a silkier texture, but I often skip straining to retain the nutrition.

Servings and timing

Servings: 6
Prep Time: about 15 minutes
Optional marinating time: about 15 minutes
Total Time: around 30 minutes
(These details come from the recipe card on the original page.)

Variations

I could switch up the herbs—cilantro, tarragon, or mint each bring a unique twist. If I don’t love cilantro, flat‑leaf parsley is a great swap. I might vary the garnish, using edible flowers for visual flair (just organic and pet‑safe, as some blooms can be harmful to animals).

storage/reheating

I chill the gazpacho in the fridge, where it stays best for a few days. Since it’s meant to be served cold, there’s no need to reheat—it’s already ready to enjoy straight from the fridge.

FAQs

What’s the best way to “milk” corn for this recipe?

I strip the kernels off the cob, then scrape the ear with the knife blade at a slight angle to gather the corn’s milky liquid.

Can I make this gazpacho ahead of time?

Absolutely—I often blend it and chill it for at least 15 minutes to let the flavors meld. It’s even better if made a bit ahead.

What if I don’t have yellow vegetables?

I can still make it with red or orange veggies, though the color will shift. The bright, raw flavor of fresh produce is the magic here.

Can I omit the miso?

I don’t recommend skipping it—it adds a subtle depth of savory flavor. But if needed, I might experiment with a pinch of salt or a mild umami substitute.

Are the edible flowers necessary?

They’re purely for visual charm—I love them for presentation, but they’re not essential to flavor. If using, I make sure they’re organic and safe for my pets, as some flowers can be toxic.

Conclusion

I find this Yellow Gazpacho to be a radiant, nourishing treat on hot days. It’s a no‑heat, no‑fuss soup that tastes both simple and elevated. With its harmonious blend of zesty fresh vegetables, bright herbs, and that mellow umami from miso, it always brings a smile to my lunch or brunch table.