Recipe - Gazpacho Blond

2 Cloves peeled garlic; boiled
for 5 minutes
1 pound Yellow tomatoes
1 pound Yellow bell peppers; peeled
with a vegetable peeler and
seeded
2 tablespoon Olive oil
1 tablespoon Champagne vinegar; (up to 2)
Ice water
1 Yellow squash
4 sl Crustless white sandwich
bread
Salt and freshly ground
black pepper
8 small Oil cured olives; pitted and
cut into slivers
1 Ripe red tomato; seeded and
minced

In a food processor combine the garlic, yellow tomatoes and bell peppers.
Puree and thin with olive oil, vinegar to taste and some water if too
thick. Season well to taste with salt and pepper.

Seed the squash and cut into 1/4inch dice. Cut the bread into 1/2inch
dice, drizzle with olive oil, salt and pepper and bake in a 400 degree oven
for about 10 minutes or until somewhat crisp and brown.

Ladle soup into chilled soup bowls; garnish with squash and croutons and
center some red tomatoes and black olives in middle of each portion if you
like.

Yield: 4 servings

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: MONDAY TO FRIDAY SHOW #MF6716 Posted to MCRecipe Digest V1 #727
by 4paws@netrax.net (ShermeyerGail) on Aug 08, 1997