Yellow Tomato Gazpacho

Perfect for a Labor Day celebration. Yellow Tomato Gazpacho with cilantro, olive oil and avocado.

Ingredients:

1 3/4 pounds yellow tomatoes (halved)

1 cup cucumber (chopped, seeded, peeled)

1 cup yellow bell pepper (chopped)

1/2 cup onion (chopped fine)

1/2 cup fresh orange juice

3 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

2 garlic cloves (chopped)

1 medium jalapeño chili (chopped)

Salt and pepper to taste

Garnish: 1 avocado, peeled, pitted, chopped (do this just before serving)

Directions:

Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Set tomato juice aside.

Chop squeezed tomatoes. Combine 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper and set aside (see reserved vegetables below).

Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juice, 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. Spoon into bowls, sprinkle with chopped avocado and serve cold.