This soup is a beautiful way to show off ripe Yellow Taxi tomatoes, but if you can’t find them, substitute any truly ripe, in-season tomato. This recipe makes a jumbo batch of gazpacho. Take some to the picnic in a thermos or other leakproof container and save the rest for another day.
Make the soup:
Working in batches, purée the tomatoes, garlic, cucumber, yellow pepper, onion, chile, vinegar, and olive oil in a blender until smooth. Strain the mixture through a fine sieve into a bowl. Press on the solids with a wooden spoon in order to extract as much liquid as possible; discard the solids. Season to taste with salt and pepper. Refrigerate in an airtight container for at least 2 hours or up to two days.
Taste the soup and adjust the seasonings. Spoon 2 generous Tbs. of the avocado salsa in the center of each soup bowl. Pour or ladle the gazpacho over the salsa and garnish with the cherry tomato halves.
nutrition information (per serving):
based on 10 servings, each with 2 Tbs. salsa;
Photo: Scott Phillips