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
yellow cherry tomatoes
finely diced English cucumber
finely diced yellow bell pepper
finely diced onion
freshly squeezed orange juice
avocado oil (or olive olive )
garlic clove, minced
finely diced jalapeño
avocado, peeled and chopped
Fresh basil leaves
In This Recipe
Slice 1/4 cup of the tomatoes into quarters and set aside with 1/4 cup of diced cucumber and bell pepper .
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 .
Divide soup among 6 bowls and drizzle with basil oil . Sprinkle with avocado .
Process the basil and oil in a food processor . Add water by the tablespoon , if needed, to thin.