Yellow Mellow Gazpacho with roasted pepper

Lunch / Dinner

Yellow Mellow Gazpacho with roasted pepper

Yellow Mellow Gazpacho with roasted pepper combines yellow heirloom tomatoes and sweet yellow bell peppers for a summertime soup that sings. Roasting the pepper adds smoky complex sweetness, and fresh herbs complement the flavors just right.


6 servings (6 cups)

Total Time

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Test Kitchen Tips

Roast the pepper first so it isn’t a surprise as you prepare to purée the ingredients.

Original gazpachos demand equally creative flavors and textures as garnish. Don’t be shy when it comes to your additions, think of gazpacho as a liquefied salad — what goes on a salad can go on a gazpacho.


Pureé tomatoes, cucumbers, bell peppers, breadcrumbs, shallots, vinegar, 2 Tbsp. mint, 2 Tbsp. basil, and garlic in a blender.

Add oil, slowly, with blender running, until incorporated. Season gazpacho with salt and black pepper; chill at least 1 hour or up to overnight.

Top servings with mint and basil sprigs.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 127

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 42mg 1%

Carbs 9g 3%

Protein 2g

*Percent Daily Values are based on a 2,000 calorie diet.

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