Gazpacho Blond
Gazpacho Blond recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 summer squash
|
|
| 4 | slices |
bread
sandwich, white, crustless |
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | small |
olives
oil cured, pitted, cut into slivers |
*
|
| 1 | each |
tomatoes
red, ripe, seeded, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cloves |
garlic
boiled for 5 minutes |
|
| 453.6 | g |
yellow tomatoes
|
* |
| 453.6 | g |
sweet yellow bell peppers
peeled |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
champagne vinegar
|
* |
| 1 | x |
water
ice cold |
*
|
| 1 | each |
yellow summer squash
|
|
| 4 | slices |
bread
sandwich, white, crustless |
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | small |
olives
oil cured, pitted, cut into slivers |
*
|
| 1 | each |
tomatoes
red, ripe, seeded, diced |
|
Directions
In a food processor combine the garlic, yellow tomatoes and bell peppers.
Purée 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 ¼ inch dice.
Cut the bread into ½-inch dice, drizzle with olive oil, salt and pepper and bake in a 400℉ (200℃) 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.
