Summertime, and the living is muggy
…so hush, little tomato, don’t you… do anything except hop into this gazpacho? Because I need you. I need your cool soup vibes, I need your sunshiny nature in a bowl, ok?
Golden gazpacho?
Yeah! Embrace those different colors this time of the year. Vegetables that have vivid yellows in them are good for your soul. Do I need a nutrition fact in here? Nah. I just want you to get to the recipe, already. 
Golden Gazpacho
Loads of summer tomatoes? We've got gazpacho to help us out! Make a big batch and let it hang out in the fridge for up to a week, and the flavors just get better over time. Plus, if you're sensitive to nuts, this recipe uses sunflower seeds in place of the traditional almonds.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 people
Ingredients
- 2.5 pounds yellow tomatoes about 5, cored and roughly chopped
- 1 cup cucumber peeled and chopped
- 1 garlic clove peeled
- 1/2 small onion chopped
- 1/2 cup sunflower seeds toasted
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice or apple cider vinegar
Garnishes
- sunflower seeds
- basil, cut into a chiffonade
- black pepper
- sliced tomatoes
- sliced jalapenos
Instructions
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Blend all ingredients in a blender together, pulsing until almost smooth but some texture remains.
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Pour into a serving dish, then allow to sit in the fridge for at least 1 hour to let the flavors marry.
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Serve in small bowls or cups, garnishing as desired.