I saw this recipe on a site for new blenders.  Since I expect that I’ll have a new blender by the end of the week (!), I thought it was a perfect time for this beautiful, late summer, golden gazpacho recipe.  If you can’t find yellow (acid-free) tomatoes, use red ones and the soup will be orange.

5 medium yellow tomatoes, quartered

Corn kernels stripped from 2 cobs

1/2 cucumber, peeled if thick or waxy

1/2 yellow pepper, cored and seeded

1/2 clove garlic

1 scallion, cleaned and sliced

1 1/2 tablespoons olive oil

1/2 tablespoon white vinegar

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Blend the tomatoes first.  Then add in the remaining vegetables, one at a time.  Then add the oil, vinegar, salt and pepper.  Serves 4.