Yellow Gazpacho

Name: Yellow Gazpacho
Cuisine: Spanish
Ingredients: 1 tbsp. ground turmeric; 3 large pineapple tomatoes (about 1 ¾ pounds); 2 yellow bell peppers, stemmed and seeded; 1 onion, quartered; 2 ripe mangoes, peeled and pitted; 1 ½-in. fresh ginger, peeled and sliced; 1 fresh yellow chili, seeded; 2 cloves garlic; kernels from 4 cooked corn cobs (or 2 cups frozen corn kernels, thawed); kernels from 4 cooked corn cobs (or 2 cups frozen corn kernels, thawed); kernels from 4 cooked corn cobs (or 2 cups frozen corn kernels, thawed); 2 cups pickled pearl onions; 1 cup rice vinegar; 1 ⅔ cups olive oil; pinch of salt; 3 sprigs of mint; 3 sprigs of basil; 3 sprigs of cilantro; 1 tbsp. cumin seeds; 1 avocado, peeled, pitted, halved, and sliced; 1 cucumber, thinly sliced; green herb oil

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

This recipe is enough for about eight bowls, so either make it for a dinner party or freeze the extra.

Ingredients

1 tbsp. cumin seeds
1 tbsp. ground turmeric
3 large p

Europe
Spain
Dinner
Soup
Vegan
Gluten-free

Method

Toast the cumin seeds and turmeric in a dry pan over medium-high heat until fragrant. Transfer to a blender with tomatoes, cucumber, bell peppers, onion, mangoes, ginger, chilis, garlic, corn, pickled onions, vinegar, olive oil, and salt. Puree the soup until smooth and strain through a fine strainer over a pan.

Add the sprigs of mint, basil, and cilantro and bruise them a little, to re