Yellow Tomato Gazpacho with Avocado Salsa

Yellow Tomato Gazpacho with Avocado Salsa
Photo by Scott Phillips

Ingredients

  • ¾ cup extra-virgin olive oil
  • ½ cup red-wine vinegar
  • 5 lb. Yellow Taxi tomatoes or other ripe yellow or red heirloom tomatoes, cored and cut into chunks
  • Kosher salt and ground white pepper
  • 1 medium yellow bell pepper, seeded and cut into large pieces
  • 1 English or regular cucumber (about ¾ lb.), peeled, seeded if necessary, and cut into large pieces
  • Avocado Salsa
  • + 9 more ingredients
    • 1 small red onion, cut into large pieces
    • ¾ cup extra-virgin olive oil
    • 6 each red and yellow cherry tomatoes, cut in half
    • ½ cup red-wine vinegar
    • 1 small red onion, cut into large pieces
    • 6 each red and yellow cherry tomatoes, cut in half
    • 3 cloves garlic
    • ½ small hot red chile (or to taste), seeded and cut into large pieces
    • ½ small hot red chile (or to taste), seeded and cut into large pieces

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....

View full recipe at Fine Cooking

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