Golden Gazpacho with Avocado

By Cubby

Ingredients

• 2 pounds yellow or orange cherry tomatoes, halved
• 1 small garlic clove, crushed
• 1/4 cup extra-virgin olive oil
• 1 jalapeño, seeded and minced
• Kosher salt
• Pepper
• Diced avocado and tortilla chips, for serving

Preparation

Step 1

In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl, stir in the jalapeño and season with salt and pepper. Refrigerate until chilled, about 30 minutes. Ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips.