Spring Gazpacho

By pattie_d

Caroline Wright

Ingredients

• 6 medium tomatoes (preferably yellow), halved, seeded, and coarsely chopped
• 2 medium yellow bell peppers, coarsely chopped
• 1/2 large seedless cucumber, peeled and chopped
• 4 scallions, sliced
• 1 small garlic clove, chopped
• 3 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 slices sourdough bread (3 ounces), crusts removed, chopped

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from health.com

Preparation

Step 1

1. Combine tomatoes and next 8 ingredients (through pepper) in large glass bowl. Remove 1/4 cup mixture to small bowl for garnish; reserve. Add bread to large bowl and toss; cover and refrigerate 1 hour or overnight.

2. Using an immersion blender (or a standard blender, working in batches), blend until smooth; thin with up to 1/2 cup water to desired consistency. Divide among 4 bowls and top with reserved garnish.