Golden Gazpacho

Recipe from Vegetarian Times

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Yellow tomatoes combine with chickpeas and yellow bell pepper to create this lovely golden-hued soup. If yellow tomatoes are unavailable, use red instead the results will be pumpkin-colored.

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Ingredients
  • 1-1/2 pounds  ripe yellow tomatoes, seeded and choppedOn Sale
  • 1   large cucumber, peeled, seeded and choppedOn Sale
  • 1   large yellow bell pepper, seeded and choppedOn Sale
  • 1-1/2 cups  cooked or 1 15-ounce can chickpeas, drained and rinsedOn Sale
  • 2   cloves garlic, choppedOn Sale
  • 3   scallions, trimmedOn Sale
  • 2 tablespoons  olive oilOn Sale
  • 2 tablespoons  white wine vinegarOn Sale
  •   Salt to tasteOn Sale
  •   Cayenne pepper, optionalOn Sale
  • 1/2 cup  croutons for garnishOn Sale
  • 2 tablespoons  minced fresh parsley or basil for garnishOn Sale
Directions
1
Put tomatoes, cucumber, yellow bell pepper, 1 cup chickpeas and garlic into food processor. Cut green part off scallions, mince and set aside. Coarsely chop white part of scallions, and add to food processor. Puree until smooth.
2
Add oil and vinegar, and season with salt to taste. Add dash of cayenne, if using, and process until blended.
3
Transfer soup to a large nonmetallic serving dish. Cover, and refrigerate 1 to 2 hours. Taste to adjust seasonings.
4
To serve, ladle soup into bowls. Garnish with remaining 1/2 cup chick-peas, croutons, parsley and reserved scallion tops.

Nutrition Facts
Calories 230, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 30 g, Fiber 7 g, Protein 9 g, Sugars 6 g
Percent Daily Values are based on a 2,000 calorie diet

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