Yellow Tomato Gazpacho with Cilantro Oil and Avocado

• 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 jalapeno chili with seeds, chopped (about 1 tablespoon)
• Cilantro Oil
• 1 avocado, peeled, pitted, chopped

1. Squeeze tomato juices and seeds into strainer set over bowl.
2. Press on seeds to extract all juice.
3. Chop tomatoes.
4. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
5. Combine remaining tomatoes, cucumber, and bell pepper in processor.
6. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeno; process until smooth.
7. Season with salt and pepper.
8. Transfer soup to bowl; add reserved vegetables.
9. Cover and chill overnight.
10. Divide soup among 6 bowls.
11. Drizzle with cilantro oil.
12. Sprinkle with avocado.

yellow tomatoes, cucumber, yellow bell pepper, onion, orange juice, extravirgin olive oil, vinegar, garlic, jalapeno chili, cilantro oil, avocado

Taken from www.epicurious.com/recipes/food/views/yellow-tomato-gazpacho-with-cilantro-oil-and-avocado-106817 (may not work)