Yellow Tomato Gazpacho with Goat Cheese Croutons

Ingredients

• 1 clove garlic
• 2 pounds yellow tomatoes, peeled, seeded and coarsely chopped
• 1 yellow bell pepper, cored, seeded and coarsely chopped
• 1 cucumber, peeled, seeded and coarsely chopped
• 1 bunch scallions (about 6), trimmed, white part only, chopped
• ¼ cup extra virgin olive oil
• ¼ teaspoon ground cumin
• 1 tablespoon mayonnaise
• Juice of 1 lemon
• ¼ cup Champagne vinegar
• 12-inch piece baguette
• Salt
• 3 ounces fresh goat-cheese log
• 1 cup cooked fresh yellow corn kernels (1 ear of corn)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    221 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 7 milligrams cholesterol; 279 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Turn on food processor. Drop in garlic and process to chop fine. Add tomatoes, bell pepper, cucumber, scallions, oil, cumin, mayonnaise, lemon juice and vinegar. Cut 6 thin slices from baguette and set aside. Remove crusts from the rest. Crumble the insides and add to food processor. Add 1 cup cold water. Pulse to chop very fine.
2. Transfer to a blender and purée. You will probably have to do this in two or three shifts. Place purée in a metal bowl. Cover and refrigerate until very cold. Season with salt.
3. Toast one side of reserved bread slices under a broiler. Turn slices over and top each with a slice of goat cheese. Place under broiler until cheese is very lightly browned. To serve, place soup in bowls, top each with a goat cheese crouton and a scattering of corn.

30 minutes, plus chilling