Recipe for Golden Summer Gazpacho

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Yield:

Ingredients:

Amount	Ingredient
1/2 x	cucumbers, peeled and coarsely chopped
3 lrg	firm, ripe golden tomatoes, peeled and coarsely chopped
1 x	red bell or other sweet pepper, stems removed, seeded and coarsely chopped
2 tsp	freshly squeezed lemon juice
1 tbl	extra-virgin olive oil
1 x	clove garlic, crushed and minced
1/2 tbl	coarsely chopped cilantro leaves
1/2 tsp	salt
1 tsp	freshly ground black pepper
4 x	1/2 " thick s Italian-style
	country bread - toasted and rubbed, with whole
	garlic
	----------------- CONDIMENTS ----------------
	cucumber, peeled, seeded and coarsely chopped
8 x	red cherry tomatoes, quartered (8 to 10)

Instructions:

Instructions: Place cucumbers, tomatoes, peppers, lemon juice and olive oil in a food processor and blend until chunky but not pureed. Pour into a glass bowl. Stir in garlic, cilantro, salt and pepper. Chill for at least 1 hour. Remove soup from refrigerator and stir. Ladle into 4 soup bowls and top each serving with 1 slice garlic toast. Serve with condiments.

NOTE:
This recipe was developed by Ethel Brennan, a San Francisco-based food

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