Golden Gazpacho

| July 31, 2011 | 6 Comments

One of summer’s delicious and juicy treats is fresh heirloom tomatoes. They come in so many varieties, each with a unique flavor that adds its note to the chorus of tomatoes. There are purple varieties, beefstake, orange and golden yellow. Wandering the farmers markets in the late spring and early summer, its one of the vegetables I look forward to coming into season. And when they do, what a more perfect way to enjoy them than in fresh gazpacho. Chilled to take the edge off your summer afternoon.

Gazpacho is so easy to make and it’s easy to find a recipe and adapt it with your own twist. Here’s one for you to try using golden heirloom tomatoes. It has a wonderful flavor and color. And you can serve them in a wine glass to add some festivity. And then watch your dinner guests slurp it up with a smile. For a touch of adult fun, add a splash of vodka.


Serves 6

  1. 1½ pounds (681 g.) golden heirloom tomatoes
  2. 2 large yellow bell peppers
  3. 1 large English cucumber (or use a regular cucumber, discarding the seeds)
  4. 1 navel orange, peeled, sectioned and seeded
  5. 1 tablespoon (15 ml.) Worcestershire sauce
  6. 2 tablespoons (30 ml.) sugar
  7. 1 teaspoon (5 ml.) salt
  8. Finely chopped chives for garnish (optional)
  9. Red bell pepper slices for garnish (optional)
  10. Celery slices for garnish (optional)


  • Coarsely chop tomatoes and put in a large bowl.
  • Coarsely chop yellow bell pepper and add to bowl.
  • Peel and coarsely chop English cucumber and add to bowl.
  • Add orange sections to bowl.
  • Add Worcestershire sauce and salt and toss.
  • Working with small batches, add to food processor or blender and process until liquified.
  • Pour into cheesecloth and squeeze strained liquid into large bowl. Reserve 1 cup of the vegetable pulp and add it to the liquid and discard the rest of the pulp.
  • Stir, cover and refrigerate for at least one hour.
  • When ready to serve, stir in vodka if desired to taste. Spoon gazpacho into wine glasses, add garnish and serve.


— Vic

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Category: Soup

About the Author (Author Profile)

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

Comments (6)

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  1. This is a great take on a traditional dish. Love the flavor profile that the golden tomatoes and citrus give you.

  2. Victor says:

    Thanks Kevin!

  3. Ellen Hargis says:

    I’ve been thinking of gazpacho sorbet for a summery first course- I think this is the variation to try. The orange will punch up the flavor enough to compensate for the cold. I might add a bit of chile para naranja for fun. Thanks, Vic!

  4. Victor says:

    Ellen, thanks for your comment. Let us know how the sorbet works out!

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