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Yellow Tomato Gazpacho

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 8 servings
This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.

Ingredients

  • Gazpacho:
  • 1 1/2 cups 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 extravirgin 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
  • Garnish:
  • 2 (1-ounce) slices French bread, torn into 1/2-inch pieces
  • 1 teaspoon extravirgin olive oil
  • 1 cup quartered grape or cherry tomatoes
  • 1/2 cup diced peeled seeded cucumber

Nutrition Information

  • calories 89
  • caloriesfromfat 31 %
  • fat 3.1 g
  • satfat 0.5 g
  • monofat 2 g
  • polyfat 0.5 g
  • protein 2.4 g
  • carbohydrate 13.8 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 203 mg
  • calcium 24 mg

How to Make It

  1. To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.

  2. Preheat oven to 375°.

  3. To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.