This gazpacho is a slight departure from the red. It maintains the clean tomato taste and doesn't go to the cucumber place. The vivid yellow color always gets ooh's and aah's and we look forward savagely to this special end-of-Summer treat when the yellow heirloom tomatoes are at their height. Serve it in a blue bowl and you've got somethin'!
From EatingWell: August/September 2006
Inspired by Spanish pureed gazpachos, this golden-yellow one is based on an idea of Greg Parks's at the Four Columns Inn in Newfane, Vermont.