Yellow Tomato Gazpacho

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup

Ingredients

• 1 1/2 cup chopped seeded peeled cucumber
• 1 cup chopped Vidalia or other sweet onion
• 1 cup coarsely chopped yellow bell pepper
• 6 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds chopped seeded peeled yellow tomatoes (about 6 large)
• 1 garlic clove, minced
• 2 (1-ounce) slices French bread, torn into 1/2-inch pieces
• 1 teaspoon extra virgin olive oil
• 1 cup quartered grape or cherry tomatoes
• 1/2 cup chopped seeded peeled cucumber

Directions

1. To prepare gazpacho, combine first 9 ingredients.
2. Place one-third of the vegetable mixture in a food processor; process until smooth.
3. Pour puréed mixture into a large bowl.
4. Repeat procedure with remaining vegetable mixture.
5. Cover and chill
6. Preheat oven to 375°.
7. To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat.
8. Spread bread mixture in a single layer on a baking sheet.
9. Bake at 375° 10 minutes or until golden brown, stirring occasionally.
10. Cool to room temperature.
11. Place 3/4 cup gazpacho in each of 8 soup bowls.
12. Top servings evenly with a few croutons, 2 tablespoons quartered tomatoes and 1 tablespoon cucumber.

Yield: 8 servings