Yield: 4 Servings
|2 \N||Cloves peeled garlic; boiled for 5 minutes|
|1 pounds||Yellow tomatoes|
|1 pounds||Yellow bell peppers; peeled with a vegetable peeler and seeded|
|2 tablespoons||Olive oil|
|1 tablespoon||Champagne vinegar; (up to 2)|
|\N \N||Ice water|
|1 \N||Yellow squash|
|4 slices||Crustless white sandwich bread|
|\N \N||Salt and freshly ground black pepper|
|8 smalls||Oil cured olives; pitted and cut into slivers|
|1 \N||Ripe red tomato; seeded and diced|
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.
Seed the squash and cut into ¼-inch dice. Cut the bread into ½-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
MC Format by Gail Shermeyer <4paws@...>.
Recipe by: MONDAY TO FRIDAY SHOW #MF6716 Posted to MC-Recipe Digest V1 #727 by 4paws@... (Shermeyer-Gail) on Aug 08, 1997