Golden Gazpacho - Recipe.com

By SMorrissey

Yellow tomatoes combine with chickpeas and yellow bell pepper to create this lovely golden-hued soup. If yellow tomatoes are unavailable, use red instead the results will be pumpkin-colored.

Ingredients

• 1-1/2 pounds ripe yellow tomatoes, seeded and chopped see savings
• 1 large cucumber, peeled, seeded and chopped see savings
• 1 large yellow bell pepper, seeded and chopped see savings
• 1-1/2 cups cooked or 1 15-ounce can chickpeas, drained and rinsed see savings
• 2 cloves garlic, chopped see savings
• 3 scallions, trimmed see savings
• 2 tablespoons olive oil see savings
• 2 tablespoons white wine vinegar see savings
• Salt to taste see savings
• Cayenne pepper, optional see savings
• 1/2 cup croutons for garnish see savings
• 2 tablespoons minced fresh parsley or basil for garnish see savings

Details

Servings 4
Adapted from recipe.com

Preparation

Step 1

1.

Put tomatoes, cucumber, yellow bell pepper, 1 cup chickpeas and garlic into food processor. Cut green part off scallions, mince and set aside. Coarsely chop white part of scallions, and add to food processor. Puree until smooth.

2.

Add oil and vinegar, and season with salt to taste. Add dash of cayenne, if using, and process until blended.

3.

Transfer soup to a large nonmetallic serving dish. Cover, and refrigerate 1 to 2 hours. Taste to adjust seasonings.

4.

To serve, ladle soup into bowls. Garnish with remaining 1/2 cup chick-peas, croutons, parsley and reserved scallion tops.