Summer Gazpacho

Looking for the perfect meal for hot summer days? Grab your share of tomatoes from the CCG Farm and try out this bright and cool Yellow Tomato Gazpacho! Yellow Tomato Gazpacho Ingredients 1 3/4 lb yellow beefsteak or vine tomatoes, halved 1 cup peeled, seeded, and chopped cucumber 1 cup chopped yellow bell pepper 1/2 cup chopped yellow onion 1/2 cup fresh orange juice 3 Tbsp extra-virgin olive oil 2 Tbsp white balsamic vinegar or fresh lime juice 2 small cloves garlic 1 jalapeño chile pepper, seeded Salt and pepper to taste 1 bunch fresh cilantro leaves 1 cup grape see oil or sunflower oil 1 avocado, finely chopped Instuctions Arrange a mesh sieve over a medium bowl. Squeeze tomatoes over top of strainer, discarding seeds and reserving juice. Chop remaining tomato.

In a blender, combine chopped tomato, cucumber, and bell pepper and blend until smooth.

Add reserved tomato juice, onion, orange juice, olive oil, vinegar, garlic, and jalapeño and blend until combined. Season with salt and pepper. Cover and refrigerate for several hours (overnight is best, if possible).

Prepare cilantro oil: to a blender, add cilantro and grape seed oil. Blend until smooth. Garnish each serving of gazpacho with 1 tsp of cilantro oil and avocado.

Note: cilantro oil can be frozen for other uses.

 

This soup would be great with thick slices of toasted seed bread, spread with Basil Butter!

Annie McLeod