Golden Gazpacho Soup
This creamy golden gazpacho combines sweet yellow tomatoes, corn, and peppers with a touch of smoked paprika for a smooth and refreshing chilled soup full of bright flavor.
Equipment
- High-speed blender
- Large pot or deep skillet
- Wooden spoon
- Knife
- Cutting board
- Airtight container
- Serving bowls
Ingredients
- 1¼ pounds yellow tomatoes, chopped
- 2 large garlic cloves
- 1 large yellow bell pepper, chopped
- 2 cups corn kernels, fresh or frozen
- 1 tablespoon honey
- 1 teaspoon fresh minced ginger
- ½ teaspoon smoked paprika
- Sea salt, adjusted to taste
- Black pepper, adjusted to taste
- ⅔ cup plain Greek yogurt, plus extra for garnish
- 2 tablespoons finely chopped fresh chives
Instructions
- Add the yellow tomatoes, garlic, yellow bell pepper, and corn to a blender. Blend in batches if needed until the mixture becomes completely smooth.
- Pour the blended vegetables into a large pot or deep skillet set over medium heat.
- Stir in the honey, minced ginger, and smoked paprika. Season with salt and black pepper according to your preference.
- Cook the soup for about 10 minutes, stirring often, until warmed through and the flavors begin to combine.
- Remove the pot from the heat and allow the soup to cool fully before adding the Greek yogurt. Stir until creamy and evenly blended.
- Transfer the soup to a sealed container and refrigerate for several hours or overnight for the best flavor.
- Serve chilled in bowls topped with an extra spoonful of Greek yogurt and a sprinkle of fresh chives.
Notes
- Chilling overnight gives the soup a deeper and more balanced flavor.
- Frozen corn can be used directly without thawing first.
- For a thinner consistency, stir in a little cold water before serving.
- Garnish with extra herbs or roasted corn for additional texture and flavor.