This book has four unique gazpacho
recipes, that delightful chilled soup that is so totally perfect during hot
weather. The "Black & Gold Gazpacho" (page 181) uses yellow
tomatoes and yellow bell pepper for the "gold", and black beans for
the "black". Half of the tomatoes are blended with the bell pepper,
cucumbers, green onions, and garlic, to which the black beans and remaining
tomatoes are added. Plan on at least a couple of hours for a thorough chilling,
then top each individual serving with parsley and croutons. The recipe also
calls for the addition of olive oil, but I left it out and didn't miss it at
all. This unusual and dramatic rendition of gazpacho just might become one of
your new favorites!
Keeping it "McDougall Friendly"
Omit the olive oil. No substitution is necessary.
If using croutons, try to find a whole-grain oil-free variety (or,
make your own!).