Yellow Tomato Gazpacho with Cilantro Oil and Avocado
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.
4.5
(29)
Recipe information
Yield
Makes 6 servings
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)
1 avocado, peeled, pitted, chopped
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.
Step 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.
Step 3
Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
