Yellow Tomato Gazpacho With Cilantro Oil And Avocado Recipes

Steps:

• In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
• In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
• Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

Steps:

• In a blender, or a food processor fitted with a metal blade, combine the yellow peppers and cucumbers, puree. Transfer to a large bowl. Add the onion and garlic to the blender or food processor and again puree. Combine with the yellow pepper mixture. Finally, place the yellow tomatoes in the blender or processor and puree to desired consistency; some like the puree smooth, while others prefer it chunky. Mix the tomatoes in with the other vegetables. Stir in the vinegar, the oil and the ice cubes if using. Season to taste with salt and pepper. Cover and chill.

Steps:

• Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Steps:

• Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
• Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
• Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.