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 jalapeño chili with seeds, chopped (about 1 tablespoon)
- Cilantro Oil
- 1 avocado, peeled, pitted, chopped
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Avocado, pitted (1)
- Cucumber (1 cup)
- Jalapeno chili with seeds, chopped (about 1 tablespoon), medium (1)
- Onion (1/2 cup)
- Yellow bell pepper (1 cup)
- Yellow tomatoes (1 3/4 pounds)
- Condiments
- Champagne vinegar or white wine vinegar (2 tablespoons)
- Cooking & Baking
- Cilantro oil (1)
- Garlic cloves (2)
- Olive oil, extra-virgin (3 tablespoons)
- Drinks
- Orange juice (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published July 1, 2002 (10 years ago).
1 person saved this recipe.
