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 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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Reviews (1 review)

THSmith | 08/23/2020
Have probably made this six times now, and it is a summer request by friends and family. But a couple of caveats - First, cut the salt by half. Most recipies are under-salted but this proportion is off. You can always add more later if you disagree. Second, be careful of the garlic. I routinely double garlic in most recipies, but in this one it’s raw and the flavor is exposed. If your guests might be sensitive and you don’t have a mellower variety (like an Italian red) go easy. Again, you can taste after you blend and add more if you wish.

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What We're Cooking Now

Name: Yellow Gazpacho with Sourdough Croutons
Yield: Yields about 9 cups.
Cuisine: Mediterranean
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; 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