Trying to reach the ideal gazpacho point? Write down the secret to this recipe

Precess of a fresh and light recipe for hot summer days? Then write down this home option that chef Emily Nienhaus suggests to Better Homes & Gardens.

This one creamy recipe of gazpacho promises a silky texture to enjoy with an italian bread or some crutons.

And if you think the best gazpacho is the reddest, you're wrong! This chef ensures that the secret of this recipe and what distinguishes it from the others is the color of tomatoes – which in this case must be yellow. Know what you will need more to make a gazpacho at the right point and with a good plating.

“The perfect summer gazpacho”

Ingredients

1/2 bread 
5 yellow tomatoes cut into bedrooms
3 mini cucumbers sliced
1 yellow pepper, coarsely chopped
1 small shallot, coarsely chopped (or an onion)
1 garlic tooth, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon of white balsamic vinegar or red wine vinegar
Fresh parsley and/or oregano, for decorating
Crutons to decorate (optional)

Method of preparation

1 . Start by putting the pieces of bread in a large bowl, pour on just enough water to cover. Soak for 15 minutes until soft, gently squeeze the liquid.

2 . In a large blender (preferably in a high-speed blender), mix the soaked bread, tomatoes, 2 mini cucumbers, peeled and roughly chopped, the yellow pepper, the chalotte, the garlic tooth, salt and pepper. Knock till it's creamy. Add the vinegar, salt and pepper to taste.

3 . Let it cool for at least 30 minutes before serving. Decorate with the remaining cucumber sliced, parsley and oregano.