Yellow Tomato Gazpacho with Cilantro Oil and Avocado

Name: Yellow Tomato Gazpacho with Cilantro Oil and Avocado
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); Cilantro Oil; 1 avocado, peeled, pitted, chopped

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.

August 20, 2004

Recipe notes

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