Chilled Yellow Tomato Gazpacho Recipe with Citrus and Basil

This cool, refreshing gazpacho highlights yellow tomatoes for a bright, mellow flavor. A single fresno pepper adds a gentle heat while cucumber and yellow pepper contribute crisp freshness. The soup is blended until silky, strained for a clean texture, then chilled for a light starter or summer lunch.

• 1 cucumber, peeled, seeded and chopped
• 2–3 large yellow tomatoes, chopped
• 1 yellow pepper, chopped
• 1 fresno pepper, seeded and chopped
• Splash of vinegar
• Olive oil
• Salt
• Pepper

Instructions

1. Combine the chopped cucumber, yellow tomatoes, yellow pepper and fresno pepper in a food processor. Add a splash of vinegar, a drizzle of olive oil, and season with salt and pepper.
2. Blend the mixture until completely smooth and uniform in texture.
3. Taste and adjust acidity and seasoning with more vinegar, salt or pepper as needed.
4. Strain the soup through a fine-mesh sieve, pressing on the solids to extract all the liquid for a silky finish.
5. Chill the gazpacho in the refrigerator until cold. Serve well chilled.