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Yellow Tomato Gazpacho

Serves: 5
Total Calories: 219

Ingredients

1 pound yellow bell pepper
1 1/2 pounds yellow tomatoes, peeled and seeded
1 pound cucumber, peeled and seeded
1/2 cup chopped sweet onion, preferably Vidalia
2 medium garlic cloves, coarsely chopped
1/3 cup mayonnaise
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 1/2 slices white bread, crusts removed
1 teaspoon salt
1/3 teaspoon white pepper
3 dashes hot sauce
1 red tomato, finely chopped for garnish

Directions:

Roast peppers over open flame until blackened; remove skin, interior ribs, and seeds. Put all the ingredients, except red tomato for garnish, in a food processor, and process until smooth.

Store soup in the refrigerator for several hours. If too thick, thin with a few ice cubes. Garnish with the red tomato.

Nutritional Facts:

Serves: 5
Total Calories: 219
Calories from Fat: 155

This Yellow Tomato Gazpacho recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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