Yellow Gazpacho with Sourdough Croutons
by Joanne Weir
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.
Yields about 9 cups.
To learn more, read the article:
The Season is Ripe for Tomato Soups
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
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.
nutrition information (per serving):
Size
:
per cup;
Calories
(kcal):
190;
Fat
(g):
9;
Fat Calories
(kcal):
80;
Saturated Fat
(g):
2;
Protein
(g):
4;
Monounsaturated Fat
(g):
6;
Carbohydrates
(g):
25;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
260;
Cholesterol
(mg):
5;
Fiber
(g):
4;
photo: Rita Maas
From Fine Cooking 22
, pp. 38
September 1, 1997
