Yellow Tomato Gazpacho with Basil Oil and Avocado

By foodfanatic
June 30, 2011
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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

Serves: 6


  • 13/4 pound 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 cup Olive oil
  1. Process the basil and oil in a food processor . Add water by the tablespoon , if needed, to thin.

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