Yellow Tomato Gazpacho

If you see yellow tomatoes at the market, snap them up to make this lovely gazpacho!

You'll need 1 pound of yellow tomatoes, which you want to peel, seed, and chop. I unfortunately forgot to peel mine, but the easiest way is to make an X in the bottom of each tomato, place in boiling water for about 1 minute, then transfer to ice water; the skins will slip right off.

Combine the chopped yellow tomatoes with 3/4 cup chopped, peeled, and seeded cucumber, 1/2 cup chopped Vidalia onion, 1/2 cup coarsely chopped yellow bell pepper, 3 tablespoons white wine vinegar, 1 and 1/2 teaspoons olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 small minced garlic clove.

Transfer the mixture to a blender and process until smooth, then pour into a bowl, cover and chill.

Soon before serving, tear 1 ounce of French bread into 1/2-inch pieces. Drizzle the bread with 1/2 tsp. olive oil, and toss to coat. Spread the bread in a single layer on a baking sheet and bake at 375 degrees for 10 minutes; let cool to room temperature.

Ladle 3/4 cup gazpacho into each of 4 soup bowls; top each serving with a few of the bread pieces, about 2 tablespoons quartered grape tomatoes, and1 tablespoon diced, peeled, and seeded cucumber.

Each bowlful is 90 calories.

Cost:
cucumber $1.99
yellow bell pepper $1.92
French bread $1.29
grape tomatoes $3.99