Gazpacho Blond

Name: Gazpacho Blond
Ingredients: 2 cloves peeled garlic, boiled for 5 minutes; 1 pound yellow tomatoes; 1 pound yellow bell peppers, peeled with a vegetable peeler and seeded; 2 tablespoons olive oil; 1 to 2 tablespoons champagne vinegar; Ice water; 1 yellow squash; 4 slices crustless white sandwich bread; Salt and freshly ground black pepper; 8 small oil cured olives, pitted and cut into slivers; 1 ripe red tomato, seeded and cut into dice

11 ingredients

6 steps

Ingredients

2 cloves peeled garlic, boiled for 5 minutes
1 pound yellow tomatoes
1 pound yellow bell peppers, peeled with a vegetable peeler and seeded
2 tablespoons olive oil
1 to 2 tablespoons champagne vinegar
Ice water
1 yellow squash
4 slices crustless white sandwich bread
Salt and freshly ground black pepper
8 small oil cured olives, pitted and cut into slivers
1 ripe red tomato, seeded and cut into dice

Directions

1

In a food processor combine the garlic, yellow tomatoes and bell peppers.
2

Puree and thin with olive oil, vinegar to taste and some water if too thick.
3

Season well to taste with salt and pepper.
4

Seed the squash and cut into 1/4-inch dice.
5

Cut the bread into 1/2-inch dice, drizzle with olive oil, salt and pepper and bake in a 400 degree oven for about 10 minutes or until somewhat crisp and brown.
6

Ladle soup into chilled soup bowls; garnish with squash and croutons and center some red tomatoes and black olives in middle of each portion if you like.