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Serves : 8 SERVINGS

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.  Cold Soup Recipes

How to Make It

Step 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.

Step 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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