Yellow Tomato Gazpacho

• Gazpacho:
• 1 1/2 cups chopped seeded peeled cucumber
• 1 cup chopped Vidalia or other sweet onion
• 1 cup coarsely chopped yellow bell pepper
• 6 tablespoons white wine vinegar
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds chopped seeded peeled yellow tomatoes (about 6 large)
• 1 garlic clove, minced
• Garnish:
• 2 (1-ounce) slices French bread, torn into 1/2-inch pieces
• 1 teaspoon extravirgin olive oil
• 1 cup quartered grape or cherry tomatoes
• 1/2 cup diced peeled seeded cucumber

1. To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.
2. Preheat oven to 375u0b0.
3. To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375u0b0 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.

gazpacho, cucumber, vidalia, yellow bell pepper, white wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, tomatoes, garlic, bread, extravirgin olive oil, quartered grape, cucumber

Taken from www.myrecipes.com/recipe/yellow-tomato-gazpacho-0 (may not work)