Yellow Bell Pepper Gazpacho

Instructions

1. 1

   Pour tomato juice into 8 cavities of an ice cube tray. Freeze until ice cubes have set.

2. 2

   Preheat the oven’s broilers or preheat the grill, setting the burners on high.

3. 3

   Cut the bell peppers in half and remove the seeds.

4. 4

   To bake in the oven, place the peppers on a baking sheet, skin side up. To char them on the grill, place the peppers on the grill, skin side down.

5. 5

   Broil until the skin blackens. Place the peppers in a tightly closed container. Let cool. The steam helps to peel the peppers more easily with your fingers. Set aside.

6. 6

   In a food processor, combine all the ingredients of the gazpacho and purée until smooth. Season with salt and pepper. Refrigerate.

7. 7

   In a skillet, brown the bread cubes in the butter.

8. 8

   Serve the gazpacho cold. Garnish with a tomato juice ice cube. Place the croutons in a bowl on the table. Add the desired amount.