Gazpacho Blond

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2 cloves peeled garlic, boiled for 5 minutes

1 pound yellow tomatoes

1 pound yellow bell peppers, peeled with a vegetable peeler and seeded

2 tablespoons olive oil

1 to 2 tablespoons champagne vinegar

Ice water

1 yellow squash

4 slices crustless white sandwich bread

Salt and freshly ground black pepper

8 small oil cured olives, pitted and cut into slivers

1 ripe red tomato, seeded and cut into dice