Gazpacho Blond
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cloves
Peeled Garlic (boiled for 5 minutes)450 g
Tomatoes (yellow)2 tbsps
Olive Oil2 tbsps
Champagne Vinegar1
SaltDirections:
1
In a food processor combine the garlic, yellow tomatoes and bell peppers
2
Puree and thin with olive oil, vinegar to taste and some water if too thick
3
Season well to taste with salt and pepper
4
Seed the squash and cut into 1/4-inch dice
5
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
6
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