Skip to main content

Food & Home

Yellow Gazpacho

Perfect for the summertime, we served this light gazpacho at our party with Diane Von Furstenberg.

makes 2 quarts

150g yellow tomato, diced (large)

150g yellow watermelon, diced (large)

85 grams yellow bell pepper, diced (large)

85 grams English cucumber, peeled and de-seeded

250 grams red onion, julienned

45 grams shallot, julienned

20 grams garlic, smashed

12 grams Thai basil, picked

6oz Extra Virgin Olive Oil (do not mix – emulsify)

Sherry vinegar (as needed)

Mustard oil (as needed)

Salt (as needed)

Pepper (as needed)

1. Combine yellow tomato, yellow watermelon, yellow pepper, English cucumber, red onion, and garlic in a bowl.

2. Mix thoroughly and rest overnight to allow the flavors to marry and the juices to release.

3. The next day, blend the mixture until very smooth in a blender, emulsifying Extra Virgin Olive Oil into every blender batch.

4. Add fresh Thai basil as a “highlighter color.”

5. When fully blended and strained, finish the seasoning. Final taste should be acidic (sherry), spicy (mustard oil), and rich (Extra Virgin Olive Oil).