Yellow Tomato Gazpacho

Name: Yellow Tomato Gazpacho
Ingredients: Croutons; 1 tablespoon extra-virgin olive oil; 3 or 4 thick slices white or sourdough bread, cut into small cubes; Sea salt and freshly ground black pepper; Gazpacho; 4 large, firm, ripe orange or yellow tomatoes, coarsely chopped; 6 basil leaves, plus a handful of small basil, lemon basil or opal basil leaves, for garnish; 1 or 2 garlic cloves, coarsely chopped; Sea salt; 1 seedless cucumber, peeled and finely chopped; 1 pound (455g) firm, ripe heirloom tomatoes, finely chopped; 1 small purple onion or shallot, finely chopped (optional); 1 red or yellow bell pepper, seeded and finely chopped; 2 firm, ripe peaches, peeled and finely chopped; Extra-virgin olive oil, for drizzling; Freshly ground black pepper; Chervil (optional), for garnish

www.purewow.com

Sarah Copeland, author of Every Day Is Saturday, is making our summer dinner dreams come true with her brilliant recipe for yellow tomato gazpacho.

View full recipe on www.purewow.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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Ingredients

Croutons
1 tablespoon extra-virgin olive oil
3 or 4 thick slices white or sourdough bread, cut into small cubes
Sea salt and freshly ground black pepper
Gazpacho
4 large, firm, ripe orange or yellow tomatoes, coarsely chopped
6 basil leaves, plus a handful of small basil, lemon basil or opal basil leaves, for garnish
1 or 2 garlic cloves, coarsely chopped
Sea salt
1 seedless cucumber, peeled and finely chopped
1 pound (455g) firm, ripe heirloom tomatoes, finely chopped
1 small purple onion or shallot, finely chopped (optional)
1 red or yellow bell pepper, seeded and finely chopped
2 firm, ripe peaches, peeled and finely chopped
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Chervil (optional), for garnish