- 3 1/2 pounds yellow tomatoes, cored and halved crosswise
- 1/4 cup dry white wine
- 1/4 cup rice wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 medium cucumberspeeled, seeded and coarsely chopped
- 1 medium yellow bell pepper, coarsely chopped
- 1/2 cup coarsely chopped Vidalia or other sweet onion
- 1/2 teaspoon minced garlic
- 2 to 3 tablespoons fresh lime juice
- 1 teaspoon Tabasco
- Salt and freshly ground pepper
- 1/2 cup thinly sliced scallion greens, for garnish
- Olivata Croutons
- 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.
- 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.
The gazpacho is best made a day ahead and refrigerated.
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.