Gazpacho Blond
2 cloves peeled garlic, -- boiled for 5 minutes 1 pound yellow tomatoes 1 pound yellow bell peppers, peeled with a -- vegetable= peeler a 2 tablespoons olive oil 2 tablespoons cham...
Ingredients
- 2clovepeeled garlic, -- boiled for 5 minutes
- 1poundyellow tomatoes
- 1poundyellow bell peppers, peeled with a -- vegetable=
- 2tablespoonchampagne vinegar
- 4slices crustless white sandwich bread
- 1ripe red tomato, seeded and -- cut into dice
Directions
- 1
2 cloves peeled garlic, -- boiled for 5 minutes 1 pound yellow tomatoes 1 pound yellow bell peppers, peeled with a -- vegetable= peeler a 2
- 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.=7F Seed the squash and cut into 1/4-inch dice
- 4
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 somewh
- 5
Ladle soup into chilled soup bowls
- 6
garnish with squash and croutons and center some red tomatoes and black olives in middle of each portion if you like.