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yellow tomato gazpacho

We love this chilled soup in the summer, it works as a great lunch or starter at a dinner party. The fresh yellow tomatoes have to be in season as they taste incredible when they're at their most ripe and flavoursome, with the sweetcorn adding a slight texture and sweetness to the dish. Serve with a zesty lime to squeeze on top to add an extra hint of freshness.

Serves 4 & takes 35 minutes to cook


  • 1 red onion, peeled and diced

  • 2 garlic cloves, peeled and diced

  • 650g yellow tomatoes, halved

  • 100g sweetcorn

  • 1 teaspoon of turmeric

  • 1 teaspoon of paprika

  • 1x 400g can of coconut milk

  • 1 teaspoon of brown rice miso paste (or white miso paste is even better)

  • Juice of 1 lime

  • Olive oil

  • Salt

For serving (all optional)

  • Plain yoghurt (or coconut yoghurt if making vegan)

  • Pinch of chilli flakes

  • Handful of coriander, chopped


1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onions begin to feel soft.

2. At this point, add the spices, sweetcorn and chopped tomatoes. Mix well and cook for 10 minutes until the tomatoes completely break down and feel really soft.

3. Pour in the coconut milk, squeeze in the lime juice and add the miso paste. Mix everything well and leave to simmer for 15 minutes until all of the vegetables feel soft.

4. Leave to cool a little before blending until smooth. Once the soup is cool, cover and leave in the fridge until ready to serve.

5. Serve the soup in bowls. Drizzle with olive oil, scatter with coriander, a dollop of yoghurt and a pinch of chilli flakes.


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