Recipe information
Yield
Makes 6 Servings
Ingredients
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 jalapeño chili with seeds, chopped (about 1 tablespoon)
Cilantro Oil
1
avocado, peeled, pitted, chopped
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Preparation
Step 1
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.
Step 2
Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, 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.
Step 3
Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.