Summer Golden Gazpacho

Gazpacho takes on a new color with yellow bell peppers. Grapes, tomatoes, cucumber, and almonds add interesting crunch. This comes from Sunset Magazine.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 2  yellow bell peppers (about 1 lb. total)
• 1  cup  chilled fat-skimmed chicken broth or 1  cup vegetable broth
• 1⁄2 cup  chilled sour cream
• 2  tablespoons lemon juice
• 2⁄3 cup green seedless grape, rinsed and cut in half
• 2⁄3 cup cherry tomatoes, stemmed, rinsed, and cut into halves (3/4 to 1 in. wide)
• 2⁄3 cup  diced English cucumber
• 1⁄4 cup  coarsely chopped salted  roasted almonds
• 2  tablespoons  minced fresh cilantro
• 2  tablespoons  minced fresh mint leaves
•  salt & freshly ground black pepper

Directions

1. 1. Rinse, stem, seed, and coarsely chop bell peppers.
2. 2. In a blender, combine peppers, broth, sour cream, and lemon juice. Whirl until smooth. If making up to 1 day ahead, cover and chill.
3. 3. Ladle soup into wide bowls. Onto the centers, spoon equal portions of grapes, tomatoes, cucumber, almonds, cilantro, and mint. Add salt and pepper to taste.