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Yellow tomato gazpacho with cilantro olive oil

Yellow tomatoes—which are typically sweeter than red ones—flavor a sunny Golden State version of the chilled summer soup. Plus, learn everything you need to know to make it perfectly, including videos, techniques, tips, and ingredient information.
6 Servings -
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Servings:6  | Calories:167 | Total Fat:13g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 2g
10 %
Total Carb 13g
4 %
Fiber 4g
16 %
Sugars 3g
Cholesterol 0mg
0 %
Sodium 51mg
2 %
Protein 3g
6 %
37% Extra-virgin olive oil
32% Avocado
18% Others combined
11% Yellow tomatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 3/4 pounds yellow tomatoes, halved
1 cup chopped seeded peeled cucumber
1 cup chopped yellow bell pepper
1/2 cup finely chopped onion
1/2 cup orange juice
3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar or white wine vinegar
2 garlic cloves, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
Cilantro Oil
1 avocado, peeled, pitted, chopped

Directions : View recipe directions on
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