My Recipe Box

Yellow Tomato Gazpacho with Avocado Salsa

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Yields about 10 cups.

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.

For the soup:
  • 5 lb. Yellow Taxi tomatoes or other ripe yellow or red heirloom tomatoes, cored and cut into chunks
  • 3 cloves garlic
  • 1 English or regular cucumber (about 3/4 lb.), peeled, seeded if necessary, and cut into large pieces
  • 1 medium yellow bell pepper, seeded and cut into large pieces
  • 1 small red onion, cut into large pieces
  • 1/2 small hot red chile (or to taste), seeded and cut into large pieces
  • 1/2 cup red-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and ground white pepper
For the garnish:
  • Avocado Salsa
  • 6 each red and yellow cherry tomatoes, cut in half
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.

To serve:

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):
Size : based on 10 servings, each with 2 Tbs. salsa; Calories (kcal): 254; Fat (g): fat g 23; Fat Calories (kcal): 199; Saturated Fat (g): sat fat g 3; Protein (g): protein g 3; Monounsaturated Fat (g): 16; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 386; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

Yum! Made this for dinner with friends and they loved it. The yellow color makes it different and the avocado salsa was delicious. This is definitely a keeper! My friends asked for the recipe when they left.

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