Yellow Gazpacho and Ratatouille

Yellow Gazpacho and Ratatouille

This yellow gazpacho with ratatouille was created by David Burke: “Creating vegetable dishes? Love it! It is the way of the future and a nice challenge. It also gives us a chance to show off.”–Linda Long

Yellow Gazpacho and Ratatouille

  • Quick Glance
  • 50 M
  • 1 H
  • Serves 6 to 8
Print RecipeBuy the Great Chefs Cook Vegan cookbook

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  • For the yellow gazpacho
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon celery seeds
  • 6 ripe yellow beefsteak tomatoes, roughly chopped
  • 3 cucumbers, peeled, seeded, and roughly chopped
  • 3 yellow peppers, cored, seeded and roughly chopped
  • 2 red onions, roughly chopped
  • 1 bunch cilantro, roughly chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups sherry vinegar
  • 1 cup extra virgin olive oil
  • Store-bought or homemade Tabasco, salt, and pepper, to taste
  • For the ratatouille
  • 1 tablespoon canola oil
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 eggplant, finely diced
  • 1 yellow squash, finely diced
  • 1 zucchini, finely diced
  • 1 red onion, finely diced
  • 3 cloves garlic, finely chopped
  • Salt and pepper, to taste
  • 2/3 cup prepared tomato sauce
  • 1/4 cup finely chopped basil leaves
  • 1 or 2 corn tortillas
  • Garnish
  • 1 scallion, julienned


  • Make the yellow gazpacho
  • 1. Toast the cumin, coriander, and celery seeds in a nonstick skillet until aromatic. Cool, and then grind in a spice grinder until fine.
  • 2. Combine all of the gazpacho ingredients except for the Tabasco, salt, and pepper in a bowl and marinate overnight.
  • 3. Purée in a food processor and strain out pulp. Season with Tabasco, salt, and pepper; refrigerate.
  • Make the ratatouille
  • 4. Heat oil in a 10-inch saute pan. In small batches, saute vegetables until slightly brown and crispy. Remove and place into a mixing bowl. Season with garlic, salt, and pepper to taste.
  • 5. Bind with tomato sauce and basil. Heat oven to 350°F (175°C). Cut the corn tortilla into 1/4-inch strips. Place on a baking sheet and top with another. Crisp for about 10 minutes; cool.
  • 6. Fill a large wine glass about one-third to one-half full (depending on the size of the glass) with the yellow gazpacho and float a teaspoon of ratatouille in the center with the scallion julienne.
  • 7. Place a 1 1/2 x 3-inch-ring mold in the center of a side plate. Carefully fill mold with ratatouille and pack to remove any excess liquid. Let set momentarily, then carefully slide a turner underneath and transport to a dinner plate; remove mold. Add two corn tortilla strips as garnish. Serve immediately.


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