Yellow Tomato Gazpacho

Serves 6.

Ingredients:

5 peeled shallots, whole

2 cloves garlic, whole

2 gold bell peppers

1.5 pound yellow tomatoes (3-4 large tomatoes)

1/2 cup dry white wine

1/2 teaspoon saffron

1 lemon, juice & zest

2 serrano peppers, diced

1/2 cup extra virgin olive oil

1 large cucumber, peeled (1/2 chopped into large chunks, 1/2 diced)

1 teaspoon salt

1 teaspoon sugar

1 cup water

2 cups good quality white bread

For Garnish:

1/2 pound crab meat, cleaned

Juice of 1/2 lemon

Lemon zest

2 tablespoons creme fraiche

1 teaspoon fresh mint, minced

1 teaspoon fresh cilantro, minced

Instructions:

In a medium stockpot, warm 4 tablespoons olive oil. Add shallots, garlic, 1/2 of the bell peppers, and 1/2 of the tomatoes. Saute for 4 minutes.

Add wine, lemon juice, bread, and sugar to stockpot. Bring contents in stockpot to boil. Then add saffron.

Allow to boil for 5 minutes. Then add 1 cup water. Cook for an additional 8 minutes or until peppers are soft.

Allow to cool.

Place in food processor or blender. While processor is runing, add remaining bell peppers and tomatoes, large pieces of cucumbers, and remaining olive oil.

Blend until smooth.

Strain through fine mesh strainer. Season with salt and pepper. Add diced cucumbers. Place in refrigerator to chill.

While gazpacho is chilling, make garnish. In small bowl, mix crab meat, lemon juice and zest, and creme fraiche. Mix until combined.

Garnish individual bowls of chilled gazpacho with crab mix, and enjoy!

*Contributed by Jeffrey's of Austin