Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

This golden-hued gazpacho is a celebration of all the yellow and orange tomatoes of the tomato season—it’s like sunshine in a bowl.The focus of the flavor is on melon and tomatoes, and one of the keys to this recipe is finding great produce. Unlike more traditional gazpachos, we skip the bread and the alliums—there’s nothing to mask the flavor of your fruit, so get good stuff. You don’t have to worry too much about the color of that produce—the carrots, turmeric, and yellow bell pepper will make the soup plenty gold—so focus on flavor.For the best texture, we like using a meat grinder. Yup, a meat grinder. Fitted with a fine die, the meat grinder produces a beautifully textured soup—smoothly chunky, if that makes sense—that’s way more interesting than a purée of the same ingredients made with a blender or food processor. While our <a href="https://www.chefsteps.com/recipes/white-gazpacho">white</a> and <a href="https://www.chefsteps.com/recipes/green-gazpacho">green</a> gazpachos require the use of a countertop blender to pulverize nuts and grape skins, a coarser purée works just fine for this soup’s ingredients and makes the soup seem more substantial. With some freshly chopped herbs stirred in and a generous drizzle of good olive oil, keeping cool has never been so refreshing or delicious.

Golden Gazpacho