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

Directions

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.
The olivata can be refrigerated for 3 days. The croutons can be kept in an airtight container at room temperature, also for 3 days.

Serve With

Olivata Croutons