Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Golden Orange Gazpacho with Basil

Golden Orange Gazpacho with Basil Related:   gluten-free, July 4th, pareve, Shabbat, Shavuot, soups, vegan, vegetables & legumes, vegetarian

Prep time: 15 minutes

Cook time: None

Yield: 6 servings

Fresh-squeezed orange juice highlights the flavor of golden cherry tomatoes and makes this soup taste like pure sunshine. It’s the sort of thing you can keep in the fridge in the summertime, eat three times a week and never tire of. And it’s good for you, too.


  • ¾ cup roughly chopped red onion
  • 2 pounds golden cherry tomatoes
  • 1 yellow bell pepper, seeded and roughly chopped
  • 1 English (hothouse) cucumber, seeded and diced (do not peel)
  • 1/3 cup packed fresh basil leaves, roughly chopped
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoons white wine vinegar
  • Juice of 3 large oranges (about 1½ cups)
  • ½ cup water
  • ½–¾ teaspoon hot-pepper sauce, or to taste


  • Place the onions in a small bowl and cover with water. Let soak for 10 minutes, then drain. In a food processor fitted with the steel blade, combine half of the tomatoes, half of the bell pepper, half of the cucumber and half of the drained onion. Pulse until finely chopped but not puréed, 25 to 30 one-second pulses. Transfer the mixture to a large bowl. Add the remaining tomatoes, bell pepper, cucumber and onion, along with all of the basil, to the food processor (no need to wipe the bowl clean beforehand). Process until the vegetables are finely chopped, 25 to 30 one-second pulses, then add to the bowl with the other vegetables.
  • Add the remaining ingredients to the vegetable mixture and stir to combine. Chill until cold, at least 2 hours. Before serving, taste and adjust the seasoning, if necessary. Ladle into bowls and serve cold. This soup is best served fresh, but will keep in the refrigerator for up to 2 days.
  • Heads Up: Allow at least 2 hours for this soup to chill in the fridge.
  • Pro Tip: Because their skin is very thin and unwaxed, English cucumbers do not need to be peeled. The flecks of green skin look pretty in this soup
  • Reprinted with permission from Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes by Jennifer Segal (Chronicle Books, 2018). Photo credit: Alexandra Grablewski. 

2 Responses

  1. Ben says:

    Wow! Amazing …. made this for Shabbat dinner appetizer. Six of us enjoyed this very much. Delicious! It seemed to make way more than six servings. Will make again for sure. Thanks!

Leave a Reply