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Yellow Tomato Gazpacho with Olivata Croutons

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Yellow tomatoes give chef John Fleer's "summer in a cup" soup a refreshing tang; leftovers can be frozen in an ice-cube tray and added to Bloody Marys.

  1. 3 1/2 pounds yellow tomatoes, cored and halved crosswise
  2. 1/4 cup dry white wine
  3. 1/4 cup rice wine vinegar
  4. 1 tablespoon Worcestershire sauce
  5. 2 medium cucumbers—peeled, seeded and coarsely chopped
  6. 1 medium yellow bell pepper, coarsely chopped
  7. 1/2 cup coarsely chopped Vidalia or other sweet onion
  8. 1/2 teaspoon minced garlic
  9. 2 to 3 tablespoons fresh lime juice
  10. 1 teaspoon Tabasco
  11. Salt and freshly ground pepper
  12. 1/2 cup thinly sliced scallion greens, for garnish
  13. Olivata Croutons
  1. Working over a fine sieve set over a bowl, remove the seeds from the tomatoes. Strain the juices. Pour 1/2 cup into a small glass measure and add the wine, vinegar and Worcestershire sauce.
  2. Working in batches, puree the tomatoes with the cucumbers, yellow bell pepper, onion and garlic in a blender until smooth, adding a little of the tomato juice mixture to each batch. Pass the gazpacho through a fine sieve and season with lime juice, Tabasco, salt and pepper. Refrigerate until chilled. Garnish with the scallions and serve with the Olivata Croutons.
Make Ahead The gazpacho is best made a day ahead and refrigerated.

Suggested Pairing

An aromatic Sauvignon Blanc with hints of spice and citrus complements both the gazpacho and the roast carrot salad. Two options: Matanzas Creek's Sauvignon Blanc or Chateau Potelle's Sauvignon Blanc.



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