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Gazpacho, Yellow Tomato (P, KLP)
Source: Cooking Light
Serves: 8

1-1/2 cups cucumber, peeled, seeded, chopped
1 cup Vidalia onion, chopped
1 cup yellow bell pepper, coarsely chopped
6 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds yellow tomatoes, peeled, seeded, chopped
1 clove garlic, minced

2 slices (1 oz.) French bread, torn into 1/2" pieces
1 teaspoon extra virgin olive oil
1 cup grape or cherry tomatoes, quartered
1/2 cup cucumber, peeled, seeded, diced

To prepare gazpacho; combine cucumber, onion, bell pepper, vinegar, olive oil, salt, pepper, tomatoes, and garlic. Puree in food processor in batches. Pour into large bowl, refrigerate covered.

Preheat oven to 375°F.

To prepare garnish, place bread in a small bowl, drizzle with oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375°F for 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.

Posted by Debbie Sichel

Nutritional Info Per Serving: N/A