Sunday, July 7, 2019

Yellow Bell Pepper Gazpacho: Cool and Refreshing for Souper (Soup, Salad & Sammie) Sundays

Another humidity-combating cold soup this week. I was tempted by the bright yellow color of this Yellow Bell Pepper Gazpacho from Cooking Light. 

I also love the fact that is a no-cook soup that is quickly made, blended and chilled. No effort.

Yellow Bell Pepper Gazpacho
By Julia Levy via
(Serves 4 to 6)

1 3/4 lbs yellow bell peppers (about 4 medium)
1 1/2 lbs yellow tomatoes (about 2 large tomatoes)
1 1/2 cups peeled seeded chopped cucumber
2 garlic cloves
2 Tbsp sherry vinegar
3/4 tsp kosher salt
5 Tbsp olive oil, divided
1 1/2 Tbsp fresh lemon juice, divided
2 Tbsp thinly sliced green onions (white parts only)

Dice bell peppers to equal 1/4 cup; reserve. Dice tomatoes to equal 1/4 cup; reserve. Roughly chop remaining bell peppers and tomatoes, and place in a blender. Add cucumber, garlic, vinegar, salt, 3 tablespoons oil, and 1 tablespoon lemon juice to blender; process on high until very smooth, 1 to 2 minutes. Chill 1 hour.

Stir together reserved 1/4 cup bell peppers and 1/4 cup tomatoes in a small bowl. Add onion slices and remaining 1 1/2 teaspoons lemon juice, and toss. Ladle chilled soup evenly into each of 6 bowls. Top each serving with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons oil. 

Notes/Results: A gorgeously sunny soup that is sweet, tangy from the sherry vinegar and savory and very cooling and refreshing. Very easy and fast to make--just chop, blend and season. I liked the crunch and texture of the bell pepper and tomato topping and the brightness of the lemon. I would happily make it again.

Let's take a look into the Souper Sundays kitchen and see who is there.

Simona of briciole shared this Green Bean and Torpedo Onion Salad inspired by our Cook the Book selection and said,"The family of Hamilton's husband lives in Rome most of the year then moves to Puglia for the summer, so she experiences the difference between the city and the countryside of another region also in terms of food. As I was reading Hamilton's adventures, I remembered my first vacation away from my family, a fortnight spent with a friend in her hometown of Rossano, in Calabria4. A lot of the foods I ate were either new or prepared differently from the way my mother prepared them. ... "The latter group included green beans (a.k.a., snap beans and a few other names5), which my friend's mother boiled and dressed like a salad, but with the addition of red onion from Tropea6 (cipolla rossa di Tropea). I had never eaten a raw onion before and did not think you could. I quickly fell in love with the mild, sweet onion, elongated in shape...  As green bean season has just started, I know I will make this salad a lot in the near future."

Kim of Stirring the Pot shared her Top 5 Favorite Pasta Salads saying, "As far as I'm concerned, pasta makes the world go round.  I've posted more than my fair share of pasta recipes here at Stirring The Pot and I don't plan on stopping any time soon. ...  For now, since it's a thousand degrees outside, let's focus on refreshing, light, and healthy pasta salads. I think my all-time favorite may surprise you (and give you a new recipe to add to your "to-do" list). ... Those are my favorite pasta salad recipes. What are some of yours?"

Here at Kahakai Kitchen Giada's Caprese Pasta Salad was on the menu and will definitely become one of my pasta salad favorites. Easy and full of flavor and the perfect lunch or dinner on a hot and humid summer day.

Mahalo to Kim and Simona for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!


  1. Deb,
    An interesting beautifully color gazpacho which is perfect for the extreme heatwave we are experiencing right now. The only yellow tomatoes I have ever seen are the yellow cherry tomatoes.

  2. Great yellow! I've been into smoothies lately. This is just a more savory version, right? So good for summer!!!

  3. Wow, love the color of that gazpacho! Pepper season is about to start here and I can't wait. I must try your "sunny" gazpacho :)


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