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Yellow Gazpacho with Smoked Almond & Parsley Gremolata

Sweet yellow tomatoes puree into the most brilliant and sunny gazpacho. Topped with a crunchy and refreshing almond and parsley gremolata, this soup is destined to be your new summer staple!


  • 3 10-ounce containers yellow or gold grape tomatoes
  • 2 garlic cloves, crushed
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1/2 cup smoked almonds
  • 1/2 cup lightly packed fresh parsley leaves
  • 3/4 teaspoon finely grated lemon zest


  • In a blender or food processor, combine the tomatoes, 2 tablespoons water, 1 garlic clove, the turmeric, and the white pepper and puree until the gazpacho is very smooth (you want to break down the skins as much as possible to give you a gorgeous color), 1 to 2 minutes. With the machine on, drizzle in the olive oil until emulsified. Season the soup generously with salt. Transfer to an airtight container and refrigerate for 1 hour.
  • In a food processor (a little one works great here), combine the almonds, parsley, lemon zest, the remaining garlic clove, and a generous pinch of salt. Pulse until the almonds and parsley are finely chopped. Transfer to a small bowl.
  • Ladle the gazpacho into bowls. Sprinkle some of the gremolata on top and drizzle with a little olive oil. Serve right away, passing more gremolata at the table.


Do It Ahead:  The gazpacho can be refrigerated in an airtight container for up to 3 days.
YELLOW GAZPACHO WITH SMOKED ALMOND & PARSLEY GREMOLATA is excerpted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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