Short description
I’m thrilled to share this vibrant, chilled Yellow Gazpacho—a sunshiny, summer-ready soup that’s as beautiful to look at as it is refreshing. Vegan, dairy-free, and gluten-free, this gazpacho celebrates the bright flavor of raw yellow veggies and is perfect for a light lunch or appetizer.

Yellow Gazpacho

Why You’ll Love This Recipe

I love how this soup captures sunshine in a bowl. It’s quick and easy—just dump everything in a blender, let it chill, and I get a deliciously refreshing dish. The flavors are bold, fresh, and unmatched by any cooked soup, and the golden color always brings a smile.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium-large yellow bell peppers, chopped (~3 cups)
12 oz yellow cherry tomatoes, halved (~2 cups)
3 ears sweet corn, kernels plus “milk” scraped from cob
2 tsp mild/sweet miso paste
2 Tbsp white balsamic vinegar
2 Tbsp extra-virgin olive oil
2 Tbsp water
1 Tbsp finely diced shallot (about ½ medium)
1 tsp kosher salt
Zest of ½ lemon
2 Tbsp minced fresh herbs (cilantro, tarragon, mint, or my favorite blend)
Edible flowers, for garnish (optional)

directions

In a large bowl, mix the miso (loosened with 1 Tbsp warm water if needed), vinegar, olive oil, water, shallot, lemon zest, salt, and herbs.
Fold in the peppers, tomatoes, and corn. Let them marinate for about 15 minutes to meld the flavors.
Place everything into a high-speed blender and blend until fully smooth.
For an ultra-silky texture, strain through a fine-mesh sieve. I usually skip this to keep all the nutrition in.

Servings and timing

Makes about 6 servings.

Prep time: 15 minutes
Marinating time: 15 minutes
Blend time: 5 minutes
Chill time: Serve immediately if ingredients were cold, or chill for 30 to 60 minutes to deepen the flavor

Variations

I sometimes swap herbs—parsley or basil works if cilantro isn’t a favorite.
Using a mix of yellow and orange cherry tomatoes changes the hue slightly but keeps the flavor fresh.
For instant chill, I add a few ice cubes during blending.

storage/reheating

To store: I keep the soup chilled in an airtight container in the fridge for up to 3 days.
To serve later: I give it a good stir and chill briefly if needed.
I don’t recommend freezing—it alters the texture too much.

FAQs

What gives gazpacho its bright yellow color?

I use yellow bell peppers, yellow cherry tomatoes, and sweet corn. Together, they create that cheerful golden color.

How can I speed up chilling time?

I make sure the ingredients are cold before blending and sometimes toss in a couple of ice cubes to chill it fast.

Can I make this ahead of time?

Absolutely. I often prepare it in the morning and let it chill in the fridge. The flavor gets even better by lunchtime.

What are good toppings for serving?

I like to top it with edible flowers, fresh herbs, or a light drizzle of olive oil. Sometimes I add a sprinkle of cracked pepper or a mint leaf.

Is this recipe allergen-friendly?

Yes, it’s vegan, dairy-free, and gluten-free—just make sure the miso paste you use is gluten-free too.

Conclusion

I adore this Yellow Gazpacho not just for its radiant color but for how it captures the essence of summer. It’s easy, refreshing, and packed with nutrition. This soup always adds brightness to my day, and I hope it does the same for you.

Jane