Yellow Tomato Gazpacho With Olivata Croutons

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3 1/2 pounds yellow tomatoes, cored and halved crosswise

1/4 cup dry white wine

1/4 cup rice wine vinegar

1 tablespoon Worcestershire sauce

2 medium cucumbers—peeled, seeded and coarsely chopped

1 medium yellow bell pepper, coarsely chopped

1/2 cup coarsely chopped Vidalia or other sweet onion

1/2 teaspoon minced garlic

2 to 3 tablespoons fresh lime juice

1 teaspoon Tabasco

Salt and freshly ground pepper

1/2 cup thinly sliced scallion greens, for garnish

Olivata Croutons

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