Gazpacho yellow & colorful skewers - a sun in the glass

A cold soup of yellow tomatoes, barely seasoned, served in a glass with skewers of raw vegetables: the simplest summer lunch, and one of the prettiest.

Context

Although gazpacho may be an Andalusian signature, it belongs to no one: every family has its own version, every market lends it its color. Here, it turns yellow - not out of aesthetic whim, but because yellow tomatoes (Ananas, Yellow Zebra, Lemon Boy) are sweeter, less acidic than their red cousins, and give the glass a liquid honey tone. It's the lazy-elegant version for the big heat: you blend, barely filter, and put it in the fridge.

For 4 glasses

• 700 g of ripe yellow tomatoes (market or garden - they must smell like tomato)
• 1 small yellow bell pepper
• 1/2 cucumber peeled
• 1 clove of garlic (without the germ)
• 30 g of stale breadcrumbs (optional - for the velvety texture)
• 2 tbsp. of extra virgin olive oil
• 1 tbsp. of sherry vinegar (or white balsamic)
• Salt, pepper

For the colorful skewers:

• yellow, red, orange cherry tomatoes
• mozzarella balls (optional)
• basil leaves
• wooden skewers

The gesture

1. Quickly pare the yellow tomatoes (cross, boiling water 30 s, iced water, you peel). Cut everything roughly.
2. Blend tomatoes + bell pepper + cucumber + garlic + bread (previously moistened) until you get a velvety texture.
3. Add oil, vinegar, salt, pepper. Adjust.
4. Chill for at least 2 h - this is where the flavors settle.
5. Serve in a glass, with on the edge a colorful skewer pierced with a basil leaf.

Tips

• If your tomatoes are not very ripe, a pinch of sugar enhances the fruit.
• Even sweeter version: replace the vinegar with lemon juice.
• Yellow gazpacho freezes poorly (it loses its freshness): prepare the day before, no more.
• Festive variant: a few shavings of grated Manchego on the oil foam.

What we like

The color, first. Then this sweetness that surprises - you expect the acidity of red gazpacho, you find a velvety almost sweet. And this way of eating: with a straw for the soup, by hand for the skewer. It's a lunch that asks for nothing, and yet you feel like you're being treated.