Yellow Tomato Gazpacho | Untested Recipes | Umami

Ingredients

• 2 1/2 pounds ripe yellow tomatoes
• 3 Persian cucumbers, or 1 hothouse cucumber
• 1/2 jalapeño, seeded and cut in half
• 4 sprigs cilantro, plus 12 cilantro leaves
• 2 cloves garlic, coarsely chopped
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• 3 tablespoons diced red or orange sweet pepper
• 3 tablespoons diced red onion
• 18 small cherry tomatoes, cut in half
• Super-good extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper