Description
A chilled soup that will leave you wanting more.
Ingredients
Scale
- 1 3/4 pounds yellow tomatoes, halved
- 1 cup chopped seeded peeled cucumber
- 1 cup chopped yellow bell pepper
- 1/2 cup finely chopped onion
- 1/2 cup orange juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons Champagne vinegar or white wine vinegar
- 2 garlic cloves, chopped
- 1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
- Garnish with cubes of avocado, thinly shaved onion and meaty cubes of heirloom tomato.
Cilantro Oil
- 2 cups coarsely chopped fresh cilantro leaves and tender stems
- 3/4 cup olive oil
- 2 green onions, chopped
- 1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
- 2 garlic cloves, chopped
- 1/4 cup water
Instructions
- Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice.
- Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
- Combine remaining tomatoes, cucumber, and bell pepper in processor.
- Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper.
- Transfer soup to bowl; add reserved vegetables.
- Cover and chill overnight.
- Divide soup among 6 bowls. Garnish and drizzle with cilantro oil.
Cilantro Oil
- Combine all ingredients except water in processor.
- Puree until almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; discard solids in strainer.
- Whisk 1/4 cup water into mixture in bowl. Season to taste with salt and pepper.
- Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
- Prep Time: 15 mins
- Cook Time: 5 mins