Gazpacho Blond

30 minutes Prep: 10 minutes Cook: 20 minutes

174 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	cloves	garlic	boiled for 5 minutes
1	pound	yellow tomatoes
1	pound	sweet yellow bell peppers	peeled
2	tablespoons	olive oil
2	tablespoons	champagne vinegar
1	x	water	ice cold
1	each	yellow squash
4	slices	bread	sandwich, white, crustless
1	x	salt and black pepper
8	small	olives	oil cured, pitted, cut into slivers
1	each	tomato	red, ripe, seeded, diced

Directions

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

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

Season well to taste with salt and pepper.=7F Seed the squash and cut into 1/4-inch dice.

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.

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.

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Nutrition Facts

Serving Size 229g

Amount per Serving

Calories 174 40% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 176mg	7%
Total Carbohydrate 24.0g	8%
Dietary Fiber 3.0g	11%
Sugars 3.0g
Protein 4.0g	8%