Yellow Tomato Gazpacho with Olivata Croutons

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

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.