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Recipe

Yellow Gazpacho with Sourdough Croutons

Rita Maas

Yield: Yields about 9 cups.

Crunchy sourdough croutons, cucumbers, peppers, and cherry tomatoes make a lively garnish for this flavorful soup. If you can’t find yellow tomatoes, use red ones for an equally delicious version.

Ingredients

  • 3-1/2 lb. ripe yellow tomatoes, peeled, seeded, and chopped   
  • 1 yellow bell pepper, cored, seeded, and coarsely chopped
  • 1 red onion, coarsely chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 1/4 cup white-wine vinegar
  • 3 large cloves garlic, finely chopped
  • 3 Tbs. extra-virgin olive oil
  • 1 slice stale bread (crust removed), soaked in water and squeezed dry
  • Salt and freshly ground black pepper

For the garnish

  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 6 slices sourdough bread (crusts removed), torn into 3/4-inch pieces
  • 1/4 cup diced green bell pepper
  • 1/4 cup peeled, seeded, and chopped cucumber
  • 1-1/2 cups cherry tomatoes, quartered (use a mix of colors)
  • 1/4 cup diced red onion

Nutritional Information

      Nutritional Sample Size per cup
      Calories (kcal) : 190
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 5
      Sodium (mg): 260
      Carbohydrates (g): 25
      Fiber (g): 4
      Protein (g): 4

Preparation

  • In a bowl, mix the tomatoes, yellow pepper, onion, cucumber, vinegar, garlic, olive oil, and bread. In a blender, purée the mixture in batches at high speed until very smooth, about 3 minutes. Pass through a coarse strainer. Stir in 2-1/2 tsp. salt and 1/2 tsp. pepper. Refrigerate until well chilled, at least 1 hour. Taste and add more salt and pepper if needed.

To make the garnish

  • Heat the oven to 375°F. In a small saucepan, melt the butter in the oil over medium-high heat. Add the crushed garlic and cook, stirring occasionally, until the garlic is a light golden color, about 1 minute. Discard the garlic. Spread the torn pieces of bread in a single layer on a baking sheet, drizzle with the butter and oil mixture and toss well. Bake, tossing the bread cubes occasionally, until golden, 10 to 12 minutes.

To serve

  • Ladle the chilled soup into serving bowls and garnish with the toasted bread, green pepper, cucumber, tomatoes, and red onion.

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