Yellow Tomato Gazpacho with Avocado Salsa

Yellow Tomato Gazpacho with Avocado Salsa
Photo by Scott Phillips

Ingredients

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

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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