Yellow Tomato Gazpacho With Cilantro Oil And Avocado

By á-170456

Ingredients

• 1 3/4 pounds yellow tomatoes halved
• 1 cup chopped seeded peeled cucumber
• 1 cup chopped yellow bell pepper
• 1/2 cup finely-chopped onion
• 1/2 cup orange juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons Champagne vinegar (or white wine vinegar)
• 2 garlic cloves chopped
• 1 medium jalapeño chili with seeds chopped (abt 1 tbspn)
• Cilantro Oil (see recipe)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 avocado peeled, pitted, and chopped

Details

Servings 6

Preparation

Step 1

Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.

Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.

Divide soup among 6 bowls. Drizzle with Cilantro Oil. Sprinkle with avocado.

This recipe yields 6 servings.