The yellow vegetables of summer--fresh corn, yellow tomatoes and yellow peppers--make this slightly sweet gazpacho soup recipe a beautiful and delicious alternative to red gazpacho.
Reserve 1/2 cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
Serve garnished with the reserved corn and bell pepper and chives.
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
1 starch, 1 1/2 vegetable, 1 fat