Yellow Tomato Gazpacho With Basil Oil And Avocado

• Gazpacho
• 13/4 pound yellow cherry tomatoes
• 1 cup finely diced English cucumber
• 1 cup finely diced yellow bell pepper
• 1/2 cup finely diced onion
• 1/2 cup freshly squeezed orange juice
• 3 tablespoons avocado oil (or olive olive )
• 2 tablespoons Champagne vinegar
• 1 garlic clove, minced
• 1 tablespoon finely diced jalapeno
• 1 avocado, peeled and chopped
• Basil oil
• 2 cups Fresh basil leaves
• 3/4 cup Olive oil

1. Slice 1/4 cup of the tomatoes into quarters and set aside with 1/4 cup of diced cucumber and bell pepper .
2. Combine the remaing ingredients except the avocado in a food processor and process until smooth. Season with salt and freshly ground pepper, transfer the soup to a bowl , add reserved vegetables and chill overnight .
3. Divide soup among 6 bowls and drizzle with basil oil . Sprinkle with avocado .
4. Process the basil and oil in a food processor . Add water by the tablespoon , if needed, to thin.

gazpacho, tomatoes, cucumber, yellow bell pepper, onion, freshly squeezed orange juice, avocado oil, vinegar, garlic, avocado, basil oil, fresh basil, olive oil

Taken from food52.com/recipes/12986-yellow-tomato-gazpacho-with-basil-oil-and-avocado (may not work)