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