Yellow Tomato Gazpacho with Olivata Croutons
PREPARATIONMake ahead: The gazpacho is best made a day ahead and refrigerated.
Working over a fine sieve set over a bowl, remove the seeds from the tomatoes. Strain the juices. Pour 1/2 cup into a small glass measure and the wine, vinegar, and Worcestershire sauce.
Working in batches, puree the tomatoes with the cucumbers, yellow pepper, onion and garlic in a blender until smooth, adding a little of the tomato juice mixture to each batch. Pass the gazpacho through a fine sieve and season with lime juice, Tabasco, salt and pepper. Refrigerate until chilled. Garnish with the scallions and serve with the Olivata Croutons.