Golden Gazpacho.

Ingredients (yield 6 servings as a starter):

• 2 1/2 pounds ripe tomatoes
• 3 garlic cloves
• 1 cup coarsely chopped golden sweet bell pepper
• 1 cup peeled and chopped cucumber
• 3 tablespoons sherry vinegar or white wine vinegar
• 6 tablespoons olive oil, extra-virgin
• 1 teaspoon minced garlic to taste
• 3 slices French bread, cut into 1/4-inch cubes
• pinch of salt
• Freshly ground black pepper
• peeled, seeded, and chopped or sliced tomato for garnish
• minced fresh chives for garnish
• peeled and diced cucumber for garnish
• fresh lemon thyme for garnish
• yellow edible flowers for garnish (Ex. calendula, French marigolds, or nasturtiums)

Directions:

1. Peel, seed, and chop the tomatoes. Place tomatoes garlic, bell peppers, cucumber, sherry vinegar, 3 tablespoons of olive oil, salt and pepper in the food processor and puree until smooth.
2. Transfer the puree to a bowl, cover and refrigerate for at least 4 hours or overnight.
3. Let stand at room temperature for 15-20 minutes before serving.

To make croutons:

1. Preheat the oven to 350F.
2. Combine 3 tablespoons of olive oil, minced garlic in a bowl and add the bread cubes. Toss to coat evenly.
3. Spread them on a baking sheet and bake until browned on the edge. Remove from oven.
4. To serve, stir the soup and add a sprinkling of garnish.