Easy Golden Gazpacho

During long summer afternoons, there is nothing more refreshing than chilled gazpacho. Whether you’re packing gazpacho for a summer lunch or serving it as a chilled appetizer, this easy gazpacho recipe is flavor-packed and healthy.

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Gazpacho is a refreshing summer soup served raw, making it the perfect recipe when it is too warm to eat but you want a cool, hydrating and filling lunch. More of a drink than a soup,  this is a great way to consume plenty of fluids to keep hydrated!

Gazpacho is rich in vitamins, minerals and antioxidants. It’s a good source of vitamins A and C, as well as iron, calcium, manganese, phosphorus and potassium. It’s also high in fiber and antioxidant lycopene.

This fresh gazpacho comes together fast and easy in the blender.  However, if you need to, you can make it ahead, as gazpacho can be refrigerated overnight. But fresh is always best. For maximum nutritional punch consume immediately after making.

This beautiful golden gazpacho is loaded with fresh vegetables – full of flavor and bursting with nutrients.

It’s seasoned with turmeric which boasts anti-inflammatory benefits, and lends this soup a beautiful golden color. Jalapeño adds subtle heat.

Easy Golden Gazpacho Recipe
Refreshing and replenishing, this gazpacho recipe is a tasty way to hydrate during the hot summer months. Bursting with nutrients, flavor-packed, super healthy and can be made the day before. 


  • 5 ripe heirloom tomatoes
  • 2 cups tomato juice
  • 3 cucumbers
  • 1 medium zucchini
  • 1 red onion finely diced
  • 2 garlic cloves crushed
  • 1 small jalapeno without seeds
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 tsp turmeric
  • Freshly ground black pepper


  • Wash vegetables in plenty of water and drain well. Peel, core and seed the tomatoes, then place the pulp and seeds into a fine strainer over a bowl, pressing it to extract juice.
  • Remove pepper seeds and stem, then cut all the vegetables in small cubes and place them in a bowl. Add the onion, garlic, vinegar, olive oil, turmeric and Worcestershire sauce to the bowl, and stir well to combine.
  • Transfer two thirds of the vegetable mix to the blender, and pour over the tomato juice. Blend until creamy.
  • Pour over the remaining veggies, season with salt and freshly ground black pepper, and stir well to combine.
  • Refrigerate gazpacho for at least one hour before serving.
  • Ladle the gazpacho in small bowls or iced glasses. Garnish with some diced cucumbers, pepper and turmeric.
Prep 10 mins
Makes 4 serving

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