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
3
tbsp extra-virgin olive oil
2
tbsp Champagne vinegar or white wine vinegar
1
medium jalapeño chili with seeds, chopped (about 1 tbsp)
1
avocado, peeled, pitted, chopped
Directions
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.
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.
3.
Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
Columbus Restaurants
