STYLETHREAD -- LET'S TALK SHOP!

I just tried this recipe from our local paper yesterday and it was really good.  Instead of using bread cut into cubes, we toasted slices of french bread and melted cheese onto them and dipped those in the gazpacho.  I also added another 3 garlic cloves than what the recipe called for and I put a bunch of parsley in as well.

Anyway, enjoy!

Tricolored Gazpacho

Ingredients:

2 each ripe red, orange and yellow tomatoes (about 2 pounds total), cored and cut into sixths
1 large garlic clove
1 medium-size red onion, cut into eighths
2 small purple or green bell peppers, seeded and coarsely chopped, divided
1 English cucumber, coarsely chopped, divided
2 tablespoons fresh mint leaves, plus a handful for garnish
Sea salt, to taste
Sherry vinegar, to taste
Pinch of cayenne pepper
1/2 cup quartered cherry tomatoes
3/4 cup diced fresh mozzarella (about 3 ounces)
2 ( 1/2-inch-thick) French bread slices, cut into 1/4-inch cubes
1 tablespoon olive oil

Directions:

Place the tomatoes, garlic, onion, all but 1/2 cup of the peppers, all but 1/2 cup of the cucumber and the mint in a blender and puree into a slightly chunky texture. (This must be done in batches.) Remove the soup to a large serving bowl. Taste and season with salt, vinegar and cayenne as desired. Cover the soup and refrigerate until well chilled. Taste again and reseason, if necessary.

Mince the remaining peppers and cucumber and place side by side on a serving platter. Place the cherry tomatoes and cheese side by side on the platter.

In a small skillet, saute the bread cubes in the oil until golden. Drain and place on the platter. Scatter the entire platter with a few additional mint leaves. Serve the gazpacho in individual bowls, passing the serving platter of garnishes at the table.

Makes 4 servings.

Per serving, with garnishes: calories, 215; fats, 8 grams (33% of calories); cholesterol, 12 milligrams; carbohydrate, 29 grams; sugar, 13 grams; fiber, 6 grams; protein, 10 grams; sodium, 443 milligrams