Yellow Tomato Gazpacho with Basil Oil and Avocado

Gazpacho

• 13/4 pounds yellow cherry tomatoes
• 1 cup finely diced English cucumber
• 1 cup finely diced yellow bell pepper
• 1/2 cup finely diced onion
• 1/2 cup freshly squeezed orange juice
• 3 tablespoons avocado oil (or olive olive )
• 2 tablespoons Champagne vinegar
• 1 garlic clove, minced
• 1 tablespoon finely diced jalapeño
• 1 avocado, peeled and chopped

1. Slice 1/4 cup of the tomatoes into quarters and set aside with 1/4 cup of diced cucumber and bell pepper .
2. Combine the remaing ingredients except the avocado in a food processor and process until smooth. Season with salt and freshly ground pepper, transfer the soup to a bowl , add reserved vegetables and chill overnight .
3. Divide soup among 6 bowls and drizzle with basil oil . Sprinkle with avocado .

Basil oil

• 2 cups Fresh basil leaves
• 3/4 cups Olive oil

1. Process the basil and oil in a food processor . Add water by the tablespoon , if needed, to thin.