Creamy Golden Gazpacho with Chive Cream | Cold Soup Recipe

Creamy Golden Gazpacho with Chive Cream | Cold Soup Recipe

How to Make Creamy Golden Gazpacho with Chive Cream - A Delicious Cold Soup Recipe

A cold soup recipe, Creamy Golden Gazpacho is a chilled yellow tomato and bell pepper soup blended with cucumber, garlic, olive oil and a splash of vinegar for a smooth, refreshing bowl. A swirl of dairy-free chive cream gives it a polished finish, making it a bright make-ahead lunch, starter or light dinner for warm days.

Servings: 4 | Prep Time: 20 minutes | Chill Time: 2 hours | Cook Time: 0 minutes

Ingredients

For the Golden Gazpacho

• 2 lb. (900 g.) ripe yellow tomatoes, cored and chopped

• 1 yellow bell pepper, seeded and chopped

• 1 small cucumber, peeled, seeded and chopped

• ¼ cup (40 g.) chopped yellow onion

• 1 small garlic clove, minced

• 2 tbsp. (30 ml.) extra-virgin olive oil

• 1 tbsp. (15 ml.) sherry vinegar or white wine vinegar

• 1 tbsp. (15 ml.) fresh lemon juice

• ½ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• ¼ cup (60 ml.) cold water, plus more as needed

For the Chive Cream

• ½ cup (120 g.) plain unsweetened plant-based yogurt or cashew cream

• 1 tbsp. (15 ml.) fresh lemon juice

• 1 tsp. (5 ml.) extra-virgin olive oil

• ¼ tsp. fine sea salt

• 2 tbsp. (6 g.) chopped fresh chives, divided

For Serving

• Extra chopped fresh chives

• Extra-virgin olive oil

• Freshly ground black pepper

Directions

1. Add the yellow tomatoes, yellow bell pepper, cucumber, onion, garlic, olive oil, vinegar, lemon juice, salt, black pepper and cold water to a blender.

2. Blend until very smooth, stopping to scrape down the sides as needed. Add more cold water 1 tbsp. (15 ml.) at a time only if needed to help the soup blend.

3. Taste and adjust with more salt, black pepper, lemon juice or vinegar. The soup should taste bright and balanced, with a smooth, pourable texture.

4. For the smoothest finish, strain the soup through a fine-mesh sieve into a large bowl, pressing gently with a spoon. This step is optional, but it helps create the clean, creamy look shown in the bowl.

5. Cover and refrigerate for at least 2 hours, until well chilled.

6. Make the chive cream. In a small bowl, stir together the plant-based yogurt or cashew cream, lemon juice, olive oil, salt and 1 tbsp. (3 g.) chopped chives until smooth.

7. Ladle the chilled gazpacho into shallow bowls.

8. Spoon a little chive cream into the center of each bowl and swirl lightly with the tip of a spoon.

9. Finish with the remaining chopped chives, a small drizzle of olive oil and black pepper. Serve cold.

Make It Yours

• For a richer soup, add ¼ cup (60 g.) plain unsweetened plant-based yogurt or cashew cream directly to the blender with the vegetables.

• For more sweetness, add ½ cup (75 g.) diced yellow cherry tomatoes or ¼ cup (40 g.) diced mango before blending.

• For a little heat, add a small pinch of cayenne or a few thin slices of yellow chili.

• For a heartier lunch, serve the gazpacho with avocado toast, white bean toast, roasted chickpeas or a side of grilled vegetables.

Kitchen Notes

• Use ripe yellow tomatoes for the best color and flavor. Red tomatoes will still make a good gazpacho, but they will change the soup from golden to orange-red.

• Chilling is important. The soup should be cold before serving so the flavor settles and the texture feels clean and refreshing.

• If using cashew cream for the swirl, keep it thick enough to sit on the surface. A very thin cream will disappear into the soup instead of creating the pale swirl shown in the bowl.

Pairs Well With

Serve this gazpacho with crusty bread, avocado toast, white bean salad, roasted artichokes, cucumber tomato salad, grilled tofu, chickpea salad sandwiches or a simple platter of raw vegetables and hummus.