Yellow Tomato Gazpacho with Cilantro Oil and Avocado
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup finely chopped onion
- 1/2 cup orange juice
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped yellow bell pepper
- 2 garlic cloves, chopped
- Carbohydrate 12 g(4%)
- Fat 12 g(19%)
- Fiber 4 g(15%)
- Protein 3 g(5%)
- Saturated Fat 2 g(9%)
- Sodium 36 mg(1%)
- Calories 158
Preparation 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. 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. Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
Preparation 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. 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. Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
