Yellow Gazpacho/Virgin Bloody Mary

• 1 small clove garlic, minced
• 4 tsp red wine vinegar
• 1 1/2 tsp sherry vinegar
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh tarragon, chopped
• Pinch of cayenne pepper
• 1 1/2 lb yellow tomatoes, quartered (use red if yellow not available)
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 cup cucumber, peeled, seeded and diced
• 1 cup red bell pepper, cored, seeded and diced
• 2/3 cup chopped red onion
• 1/2 tsp celery salt
• 1/2 tsp Worcestershire sauce
• 3 tbsp fresh lemon juice
• 1 tbsp coarse salt (optional)
• 2 tbsp chopped fresh parsley (optional)

1. Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.

clove garlic, red wine vinegar, sherry vinegar, thyme, fresh tarragon, cayenne pepper, yellow tomatoes, salt, black pepper, cucumber, red bell pepper, red onion, celery salt, worcestershire sauce, lemon juice, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/yellow-gazpacho-virgin-bloody-mary-234077 (may not work)