Gazpacho blond

 
                                  GAZPACHO BLOND
 
 Recipe By     :MONDAY TO FRIDAY SHOW #MF6716
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  cloves        peeled garlic, -- boiled for 5 minutes
        1  pound         yellow tomatoes
        1  pound         yellow bell peppers, peeled with a -- vegetable=
  peeler a
        2  tablespoons   olive oil
        2  tablespoons   champagne vinegar
                         Ice water
        1                yellow squash
        4  slices        crustless white sandwich bread
                         Salt and freshly ground black pepper
        8  small         oil cured olives, pitted and -- cut into slivers
        1                ripe red tomato, seeded and -- cut into dice
 
 
 In a food processor combine the garlic, yellow tomatoes and bell peppers.
 Puree and thin with olive oil, vinegar to taste and some water if too
 thick. Season well to taste with salt and pepper.=7F
 
 Seed the squash and cut into 1/4-inch dice. Cut the bread into 1/2-inch
 dice, drizzle with olive oil, salt and pepper and bake in a 400 degree oven
 for about 10 minutes or until somewhat crisp and brown.
 
 Ladle soup into chilled soup bowls; garnish with squash and croutons and
 center some red tomatoes and black olives in middle of each portion if you
 like.
 
 Yield: 4 servings
 
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