Cullen's Yellow Tomato Gazpacho Avocado Olive Oil
1 3/4 lb 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 tbl extra-virgin olive oil
2 tbl Champagne vinegar
(or white wine vinegar)
2 x garlic cloves chopped
1 med jalapeno chili with seeds chopped
(abt 1 tbspn)
Cilantro Oil (see recipe)
Salt to taste
Freshly-ground black pepper to taste
1 x avocado peeled, pitted,
and chopped
Method :
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.
Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato
juices, onion, orange juice, oil, vinegar, garlic, and jalapeno; process until
smooth. Season with salt and pepper. Transfer soup to bowl; add reserved
vegetables. Cover and chill overnight.
Divide soup among 6 bowls. Drizzle with Cilantro Oil. Sprinkle with avocado.
This recipe yields 6 servings.
Comments: 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.