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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Yellow peppers add a wallop of vitamin C, as well as color and crunch, in each bowl of Spring Gazpacho. 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 |
Directions:
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.
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