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Golden Gazpacho with White Wine and Feta

Golden Gazpacho gets a sophisticated upgrade when you add feta cheese and a crisp white wine like Pinot Grigio to the basic recipe.

Serves 4
Ready in 40 mins
Prep time 10 mins
Chill time 30 mins
168 calories per serving


> 1/2 fennel bulb
> 1 yellow pepper
> 1 cup fresh or frozen corn kernels (thawed if frozen)
> 2 medium carrots, peeled and roughly chopped
> 1/2 cup carrot juice
> 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
> 8 tbsp crumbled feta


Slice off and discard the bottom of the fennel bulb and cut the fennel into pieces, reserving the feathery top pieces for garnish . Remove the seeds from the peppers and cut the flesh into pieces.
Combine the fennel, peppers, corn, carrots and salt in a blender. Pour in the carrot juice, wine and 6 tablespoons of the crumbled feta.
Blend until smooth and chill in refrigerator for at least 30 minutes. Serve cold and garnish with the remaining feta and fennel fronds.


Need to serve immediately? Add a few ice cubes to the soup to cool it down.

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