Yellow tomatoes combine with chickpeas and yellow bell pepper to create this lovely golden-hued soup. If yellow tomatoes are unavailable, use red insteadthe results will be pumpkin-colored.
Put tomatoes, cucumber, yellow bell pepper, 1 cup chickpeas and garlic into food processor. Cut green part off scallions, mince and set aside. Coarsely chop white part of scallions, and add to food processor. Purée until smooth.
Add oil and vinegar, and season with salt to taste. Add dash of cayenne, if using, and process until blended.
Transfer soup to a large nonmetallic serving dish. Cover, and refrigerate 1 to 2 hours.
Taste to adjust seasonings.
To serve, ladle soup into bowls. Garnish with remaining 1/2 cup chick-peas, croutons, parsley and reserved scallion tops.