Golden summer gazpacho

Yield: 4 servings

Measure Ingredient
1½ \N Cucumbers; peeled and coarsely
\N \N ; chopped
3 larges Firm; ripe golden
\N \N ; tomatoes, peeled
\N \N ; and coarsely
\N \N ; chopped
1 \N Red bell or other sweet pepper; stems removed,
\N \N ; seeded and coarsely
\N \N ; chopped
2 teaspoons Freshly squeezed lemon juice
1 tablespoon Extra-virgin olive oil
1 \N Clove garlic; crushed and minced
1½ tablespoon Coarsely chopped cilantro leaves
½ teaspoon Salt
1 teaspoon Freshly ground black pepper
4 \N 1/2 \" thick s Italian-style
\N \N Country
\N \N ; bread - toasted and
\N \N ; rubbed, with whole
\N \N Garlic
\N \N Cucumber; peeled, seeded and
\N \N ; coarsely chopped
8 \N Red cherry tomatoes; quartered (8 to 10)
¼ cup Coarsely chopped cilantro leaves


Place cucumbers, tomatoes, peppers, lemon juice and olive oil in a food processor and blend until chunky but not pureed. Pour into a glass bowl.

Stir in garlic, cilantro, salt and pepper. Chill for at least 1 hour.

Remove soup from refrigerator and stir. Ladle into 4 soup bowls and top each serving with 1 slice garlic toast. Serve with condiments.

NOTE: This recipe was developed by Ethel Brennan, a San Francisco-based food writer and stylist. Her most recent book is Herbes de Provence (Chronicle Books, 1999)

Per serving: 47 Calories (kcal); 4g Total Fat; (63% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Shape Magazine, May 1999 Converted by MM_Buster v2.0n.

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