INGREDIENTS

• 8 yellow tomatoes, approximately 900 grams
• 1 1/4 cups of diced seeded and peeled cucumber
• 1/2 cup of diced red onion
• 1 sweet yellow pepper, chopped
• 1 clove of minced garlic
• 1/3 cup of white wine
• 3 tablespoons of extra-virgin olive oil
• 2 tablespoons of white wine vinegar or unseasoned rice vinegar
• 1/2 teaspoon of salt
• 1/4 teaspoon of hot pepper sauce (optional)

PREPARATION

• Halve tomatoes crosswise and squeeze juice and seeds into a strainer set over a bowl, pressing on the pulp to extract juice. Discard seeds and reserve juice.
• Core and dice the tomatoes.
• Combine 1/4 cup of the diced tomatoes, 1/4 cup of the diced cucumber, and 2 tablespoons of the diced onion. Set aside for use as a garnish. This mixture can be covered and refrigerated for up to 2 days.
• In a blender, blend the remaining tomatoes and reserved juice, remaining cucumber and onion, yellow pepper, garlic, wine, oil, vinegar, salt, and hot pepper sauce (if using) until smooth.
• Cover and refrigerate for 4 hours. This mixture can be refrigerated in an airtight container for up to 2 days before serving.
• Serve the chilled soup topped with the reserved vegetable garnish.

NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about
104 cal, 2 g pro, 7 g total fat (1 g sat. fat), 8 g carb, 2 g fibre,
0 mg chol, 225 mg sodium. % RDI: 2% calcium, 7% iron,
1% vit A, 85% vit C, 24% folate.

VARIATION
SCARLET GAZPACHO
Substitute red tomatoes for the yellow
tomatoes, and a sweet red pepper for the
sweet yellow pepper