Yellow Tomato Gazpacho with Cilantro Oil and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Yellow tomatoes which are typically sweeter than red ones flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it. 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 (about 1 tablespoon) |
cilantro oil |
1 avocado, peeled, pitted, chopped |
Directions:
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.
2. 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.
3. Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
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