Author Notes
Adapted from a recipe in Bon Appetit, I switched out the cilantro oil for basil because my family prefers it and cut back the garlic but feel free to use the herb of you choice . A bowl of golden sunshine which quite simply beams "Summer ". —foodfanatic
Ingredients
- Gazpacho
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13/4 pound
yellow cherry tomatoes
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1 cup
finely diced English cucumber
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1 cup
finely diced yellow bell pepper
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1/2 cup
finely diced onion
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1/2 cup
freshly squeezed orange juice
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3 tablespoons
avocado oil (or olive olive )
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2 tablespoons
Champagne vinegar
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1
garlic clove, minced
-
1 tablespoon
finely diced jalapeño
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1
avocado, peeled and chopped
- Basil oil
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2 cups
Fresh basil leaves
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3/4 cup
Olive oil
Directions
- Gazpacho
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Slice 1/4 cup of the tomatoes into quarters and set aside with 1/4 cup of diced cucumber and bell pepper .
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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 .
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Divide soup among 6 bowls and drizzle with basil oil . Sprinkle with avocado .
- Basil oil
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Process the basil and oil in a food processor . Add water by the tablespoon , if needed, to thin.
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