YELLOW GAZPACHO with SMOKED SALMON and AVOCADO
- 15m Prep Time
- 0sCook Time
- 3h Ready In
A modern, light yellow gazpacho made with yellow tomatoes, mango purée, and sherry vinegar, topped with smoked salmon and diced avocado. Perfect for summer.
Ingredients
- 6 ripe yellow tomatoes
- 2 cucumbers peeled, deseeded and chopped
- 1 large yellow pepper
- 0.5 medium white onion peeled and chopped
- 29.6 ml sherry vinegar
- 200 ml good-quality olive oil
- 1 clove garlic
- 300 ml mango purée
- 6 ice cubes
- sea salt
- freshly ground black pepper
- 8 smoked salmon
- 1 avocado peeled and diced
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 111 mg
- Iron: 2.7 mg
- Magnesium: 67.9 mg
- Phosphorus: 264 mg
- Potassium: 1138 mg
- Zinc: 1.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 ripe yellow tomatoes
- 1 large yellow pepper
- 29.6 ml sherry vinegar
- 200 ml good-quality olive oil
- 1 clove garlic
- 300 ml mango purée
- 6 ice cubes
- sea salt
- freshly ground black pepper
- 8 smoked salmon
Prepare
- 2 cucumbers, peeled, deseeded and chopped
- 0.5 medium white onion, peeled and chopped
- 1 avocado, peeled and diced
Let's Cook
-
Step 1.
Place the yellow tomatoes, peeled and deseeded cucumbers, yellow pepper (seeded and chopped), chopped white onion, sherry vinegar, olive oil, garlic clove, mango purée, and ice cubes in a large bowl. Season with salt and pepper, then stir to combine. Let the mixture marinate at room temperature for at least 30 minutes.
-
Step 2.
Transfer the marinated mixture to a food processor and blend until smooth and finely puréed, about 1–2 minutes.
-
Step 3.
Pass the purée through a fine sieve (strainer) into a clean bowl or pitcher, pressing with a spatula to extract as much liquid as possible. Discard the solids. Cover and refrigerate the gazpacho for at least 2–3 hours until well chilled.
-
Step 4.
Just before serving, divide the smoked salmon slices among 4 chilled soup bowls, placing 2 slices in the center of each bowl. Top the salmon with the diced avocado.
-
Step 5.
Pour the chilled yellow gazpacho over the salmon and avocado at the table, or serve the soup alongside for guests to add themselves.