Yellow Gazpacho

• 4 yellow tomatoes, peeled, cored, seeded, and chunked
• 2 yellow bell peppers, cored, seeded, and chunked
• 2 cups chicken broth
• 1/4 cup champagne vinegar
• 1 teaspoon minced garlic
• 2 celery ribs, strings removed, chopped
• 4 scallions, white part only, chopped (save the greens)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup olive oil
• 2 tablespoons minced fresh cilantro for garnish

1. Combine everything but the reserved scallion greens, olive oil, and cilantro in a food processor and puree until mostly smooth but still slightly chunky.
2. Taste for seasoning and correct.
3. Pour the soup into a bowl and whisk in the olive oil by hand.
4. Cover the soup and chill at least 1 hour and up to 3 hours.
5. Whisk again before serving, and check the seasonings.
6. Mince the firm green parts of the scallions and mix with the cilantro.
7. Scatter some of the minced greens over each serving.

yellow tomatoes, yellow bell peppers, chicken broth, champagne vinegar, garlic, celery, scallions, ground cumin, salt, olive oil, fresh cilantro

Taken from www.cookstr.com/recipes/yellow-gazpacho (may not work)