Gazpacho Blond

Recipe Ingredients

2		Peeled garlic boiled for 5 minutes
1 lb	454g / 16oz	Yellow tomatoes
1 lb	454g / 16oz	Yellow bell peppers peeled with a vegetable peeler and seeded
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Champagne vinegar - (up to 2)
		Ice water
1		Yellow squash
4		Crustless white sandwich bread
		Salt and freshly ground black pepper
8		Oil cured olives (small) pitted and cut into slivers
1		Ripe red tomato - seeded and diced

Recipe Instructions

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.

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 400F 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.

Yield: 4 servings

Source:
MONDAY TO FRIDAY SHOW #MF6716

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