Gazpacho Blond Recipe

Name: Gazpacho Blond
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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 tablespoons olive oil; 1 to 2 tablespoons champagne vinegar; Ice water; 1 yellow squash; 4 slices 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 cut into dice

Servings: persons

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 tablespoons olive oil
1 to 2 tablespoons champagne vinegar
Ice water
1 yellow squash
4 slices 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 cut into dice

1
In a food processor combine the garlic, yellow tomatoes and bell peppers.
2
Puree and thin with olive oil, vinegar to taste and some water if too thick.
3
Season well to taste with salt and pepper.
4
Seed the squash and cut into 1/4-inch dice.
5
Cut the bread into 1/2-inch 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.
6
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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 tablespoons olive oil, and more.

Yes, Gazpacho Blond falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho Blond

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