Golden Gazpacho

Golden Gazpacho Randy Mayor


  • 3 1/2 cups chopped seeded yellow tomato (about 1 1/2 pounds)
  • 2 cups chopped seeded peeled cucumber (about 1)
  • 1 cup chopped yellow bell pepper (about 1 medium)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red onion
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin


Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight.

    "This soup is light and perfect for summer." -Linda Brodlieb, Sands Point, NY
  • Yield: 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 77
Caloriesfromfat per serving: 27%
Fat per serving: 2.3g
Saturated fat per serving: 0.3g
Monounsaturated fat per serving: 1.2g
Polyunsaturated fat per serving: 0.4g
Protein per serving: 2.9g
Carbohydrate per serving: 13.9g
Fiber per serving: 2.7g
Cholesterol per serving: 0.0mg
Iron per serving: 1.4mg
Sodium per serving: 342mg
Calcium per serving: 37mg

Good to Know

This gazpacho is rich in antioxidants and vitamin C, provided by the golden fruits and tomato-juice base. Serve with a mult-grain roll for a boost of fiber.