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I’m a huge fan of gazpacho. It’s easy to make, can sit in your fridge, is refreshing on a hot day, and is so light. You can’t feel guilty eating a big bowl of gazpacho. It’s also exceedingly flexible, so you can play with the flavor profile however you like. Today I’m going with big, bright flavors like mango and pineapple punctuated by habanero heat.

GOLDEN GAZPACHO // The Kitchy Kitchen

GOLDEN GAZPACHO // The Kitchy Kitchen

GOLDEN GAZPACHO // The Kitchy Kitchen


Makes 1 1/2 quarts

6 cups tomatoes (preferably ripe yellow or red ones), chopped

1 tablespoon kosher salt

1 1/2 cups cucumber, peeled, chopped

2 carrots, peeled and roughly chopped

1/2 habanero, sliced

2 cups fresh pineapple, finely chopped

1 cup mango

2 large garlic cloves

1 tablespoon olive oil (for garnish)


Dice and salt the tomatoes with 1 tablespoon salt, let them sit for at least 10 minutes. In a blender, blend the tomatoes. Strain and throw away the pulp. To the blender, add the rest of the ingredients and the tomato liquid. Puree. Chill and garnish with left over pineapple or olive oil.