Yellow Gazpacho
serves 2-4
Yellow tomatoes make this gazpacho . . . yellow. It's also chilly (if you refrigerate it for an hour or two), unctuous, full from the bread, and bright. Add more salt, pepper, olive oil or vinegar at the end to suit your taste. Substitute cilantro or basil for the parsley, too.
2 thick slices good white bread
1 1/2 pounds tomatoes, chopped
1/2 red bell pepper, cored and chopped
1 cucumber, chopped
2 tablespoons chopped fresh parsley
2 cloves garlic, peeled
1 tablespoon red wine vinegar
1/2 cup water
2 tablespoons olive oil
prep: 15 minutes
total: 20 minutes
small bowl
large food processor
large bowl
1. Prep all the vegetables. Soak the bread in 1 cup of water for five minutes, then squeeze out the excess water.
2. Put the bread in the food processor along with the tomatoes, cucumber, bell pepper, parsley, garlic, vinegar and water. Purée the mixture, drizzling in the olive oil slowly as the processor runs. Blend until the soup's consistency is the way you like it, adding more water if you need to.
3. Season with salt and pepper to taste. The gazpacho can be served immediately, but for best flavor, chill it in the refrigerator for a few hours.
