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Tex Mex
Soup & Stews
Avocado Soup & Stew

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.