Yellow Tomato Gazpacho with Parsley Croutons
Transfer purée to a mixing bowl. Fold in sweet onions, Roma tomatoes, red jalapeño, green onions, cilantro, white wine vinegar, and salt to taste. Refrigerate for a minimum of 1 hour before serving.
Preheat an oven to 350 degrees F. Arrange sliced bread on a baking sheet and brush the tops generously with olive oil. Season with salt and freshly ground black pepper. Sprinkle parsley over the top and bake for 8-10 minutes, or until croutons are crisp and golden.
When ready to serve, add water as desired and whisk the gazpacho thoroughly. Pour gazpacho into chilled bowls and top each serving with a crouton. Garnish with a drizzle of olive oil and cracked black pepper.
Yield: 6 servings