Yellow Tomato Gazpacho with Olivata Croutons

INGREDIENTS

• 3 1/2 pounds yellow tomatoes, cored and halved crosswise
• 1/4 cup dry white wine
• 1/4 cup rice wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 medium cucumbers-peeled, seeded and coarsely chopped
• 1 medium yellow Prime Time bell peppers coarsely chopped
• 1/2 cup coarsely chopped Vidalia or other sweet onion<br />
  
• 1/2 teaspoon Tabasco
• Salt and freshly ground peppe
• 1/2 cup thinly sliced scallion greens, for garnish

PREPARATION

Make ahead: The gazpacho is best made a day ahead and refrigerated.

Working over a fine sieve set over a bowl, remove the seeds from the tomatoes. Strain the juices. Pour 1/2 cup into a small glass measure and the wine, vinegar, and Worcestershire sauce.

Working in batches, puree the tomatoes with the cucumbers, yellow pepper, onion and garlic in a blender until smooth, adding a little of the tomato juice mixture to each batch. Pass the gazpacho through a fine sieve and season with lime juice, Tabasco, salt and pepper. Refrigerate until chilled. Garnish with the scallions and serve with the Olivata Croutons.

8 SERVINGS