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Yields:
4
Cook Time:
15 mins
Total Time:
45 mins
This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat.
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Ingredients
- 2 lb. yellow or orange cherry tomatoes
- 1 small garlic clove
- 1/4 cup extra-virgin olive oil
- 1 jalapeño
- kosher salt
- Pepper
- Diced avocado
- tortilla chips
Directions
- Step 1In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl, stir in the jalapeño and season with salt and pepper. Refrigerate until chilled, about 30 minutes. Ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips.
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- Step 1In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl, stir in the jalapeño and season with salt and pepper. Refrigerate until chilled, about 30 minutes. Ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips.
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