Yellow Tomato Gazpacho with Goat Cheese Croutons

• 1 clove garlic
• 2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
• 1 yellow bell pepper, cored, seeded and coarsely chopped
• 1 cucumber, peeled, seeded and coarsely chopped
• 1 bunch scallions (about 6), trimmed, white part only, chopped
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon ground cumin
• 1 tablespoon mayonnaise
• Juice of 1 lemon
• 1/4 cup Champagne vinegar
• 12-inch piece baguette
• Salt
• 3 ounces fresh goat-cheese log
• 1 cup cooked fresh yellow corn kernels (1 ear of corn)

1. Turn on food processor.
2. Drop in garlic and process to chop fine.
3. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar.
4. Cut 6 thin slices from baguette and set aside.
5. Remove crusts from the rest.
6. Crumble the insides and add to food processor.
7. Add 1 cup cold water.
8. Pulse to chop very fine.
9. Transfer to a blender and puree.
10. You will probably have to do this in two or three shifts.
11. Place puree in a metal bowl.
12. Cover and refrigerate until very cold.
13. Season with salt.
14. Toast one side of reserved bread slices under a broiler.
15. Turn slices over and top each with a slice of goat cheese.
16. Place under broiler until cheese is very lightly browned.
17. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

clove garlic, yellow tomatoes, yellow bell pepper, cucumber, scallions, extra virgin olive oil, ground cumin, mayonnaise, lemon, vinegar, baguette, salt

Taken from cooking.nytimes.com/recipes/12679 (may not work)