Golden Gazpacho

• 1 1/2 lb. ripe yellow tomatoes, seeded and chopped
• 1 large cucumber, peeled, seeded and chopped
• 1 large yellow bell pepper, seeded and chopped
• 1 1/2 cups cooked or 1 15-oz. can chickpeas, drained and rinsed
• 2 cloves garlic, chopped
• 3 scallions, trimmed
• 2 Tbs. olive oil
• 2 Tbs. white wine vinegar
• Salt to taste
• Cayenne pepper, optional
• 1/2 cup croutons for garnish
• 2 Tbs. minced fresh parsley or basil for garnish

1. Put tomatoes, cucumber, yellow bell pepper, 1 cup chickpeas and garlic into food processor.
2. Cut green part off scallions, mince and set aside.
3. Coarsely chop white part of scallions, and add to food processor.
4. Puree until smooth.
5. Add oil and vinegar, and season with salt to taste.
6. Add dash of cayenne, if using, and process until blended.
7. Transfer soup to a large nonmetallic serving dish.
8. Cover, and refrigerate 1 to 2 hours.
9. Taste to adjust seasonings.
10. To serve, ladle soup into bowls.
11. Garnish with remaining 1/2 cup chick-peas, croutons, parsley and reserved scallion tops.

tomatoes, cucumber, yellow bell pepper, chickpeas, garlic, scallions, olive oil, white wine vinegar, salt, cayenne pepper, croutons, parsley

Taken from www.vegetariantimes.com/recipe/golden-gazpacho/ (may not work)