August 2018 Recipe of the Month

Golden Gazpacho

One hot night, I decided to make a cold soup using cucumbers and corn. Then I realized that I also had some ripe yellow heirloom and cherry tomatoes, and Golden Gazpacho was born! Sweet, a definite corn note lingering after the more traditional gazpacho flavors. This was a refreshing element of a meal on a hot night.


Servings: 8 Prep Time: 20 minutes Cook Time: 6-8 minutes Total Time: 26-28 minutes



2 ears of Corn, husked

4 cups Yellow Tomato, rough chopped, I used a combination of sun golds, yellow grapes and an heirloom

3 medium Cucumber, peeled, rough chopped

1/3 cup Onion, rough chopped

1/4 cup Rice Vinegar

2/3 cup Extra Virgin Olive Oil

pinch Cayenne, to taste

Salt and Pepper, to taste



Bring a pot of water to a boil, then cook the corn until tender, about 6-8 minutes. Run corn under cool water until it is cool enough to handle, then remove kernels from the ears.

Puree all the veggies, vinegar and oil in a blender in batches, transferring pureed soup to a serving bowl. You can puree it until super smooth or leave it a little chunky based on your taste. Season to taste, refrigerate until cold and serve.

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