Gazpacho, a cold Spanish tomato-based raw vegetable soup, is summer to me.  Funny though, as a kid I remember my mother trying to get me to eat it every summer, but I could never understand her being so intent on serving me cold soup.  I’ve since changed my mind, in fact, I tend to make cold soups in summer about 90% of the time.

While the markets near St. Tropez have amazing produce, variety is not abundant.  In the Bay Area at the height of tomato season, we’ll have anywhere from 10-15 variety’s and colors of heirloom tomatoes.  When we toured the Vuillon Family Farm in Hyeres, the founders of l’AMAP, we were lucky enough to receive an amazing load of these colored beauties.  But here, I have only seen green and yellow in addition to more traditional red varieties.
Closeup of two Yellow Tomaotes
The green variety is called green pineapple tomatoes, known for its unique fruity aroma when cut open, with a complex flavor and just a hint of spice. We have received one green tomato, yes just one, in our vegetable basket each week – Yann is such a tease.  The yellow tomatoes I’ve seen here are called yellow pineapple tomatoes, known for their strong tomato aroma and fruity after taste.
Finished serving bowl of yellow tomato soup garnished with basil oil and basil leaves
I decided to re-work the traditional gazpacho and came up with this yellow tomato soup, light & fresh, sweet & fruity and though very simple, more refined than a traditional gazpacho.

Serving Size: 6



2-3 large ripe yellow tomatoes
3 small shallots, diced
2 small cucumbers, diced
1 tablespoon hot chili pepper, minced -or- 1/2 teaspoon cayenne
1-2 garlic cloves, chopped
2 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
sea salt and freshly ground black pepper, to taste

Basil Olive Oil:
1 bunch basil
1 cup olive oil


For the Gazpacho:

Working in batches, purée the tomatoes, shallots, cucumbers, chili, garlic, vinegar, and olive oil in a blender until smooth. Strain the mixture through a fine sieve into a bowl. Press on the solids with a spatula in order to extract as much liquid as possible; discard the solids. Season to taste with salt and pepper. Chill completely.

For the Oil:

In a pot of boiling water, blanch the basil for 30 seconds, then submerge in ice water to cool.  Remove from water and dry well.  In a food processor blend the oil and basil until completely blended.  Strain oil into a glass bottle and store up to 4 weeks in the refrigerator.

Nutritional Information:

Good source of Dietary Fiber and Vitamin C, Vitamin K, Potassium, Copper and Manganese

Contains ascorbic acid (vitamin C) and caffein acid

Lowers blood pressure
A very good source of vitamin C
Vital for the antioxidant systems
Antibacterial and antiviral

Apple Cider Vinegar:
Contains potassium which helps prevent brittle teeth, hair loss and runny noses
Contains pectin which helps to regulate blood pressure and reduce bad cholesterol
Contains malic acid which gives ACV the properties of being anti-viral, anti-bacterial & anti-fungal
Contains calcium which helps create strong bones and teeth
Contains ash which gives ACV its alkaline property which aids your body in maintaining proper pH levels for a healthy alkaline state
Contains acetic acid which slows the digestion of starch which can help to lower the rise in glucose that commonly occurs after meals

Contains orientin and vicenin, two water-soluble flavonoids that protect cell structures as well as chromosomes from radiation and oxygen-based damage
Protects against unwanted bacterial growth.
Very good source of vitamin A (through its concentration of carotenoids such as beta-carotene).
Good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel.
Very good source of iron, and calcium, and a good source of potassium and vitamin C.

*All nutritional information provided by

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