Yellow Tomato Gazpacho | Untested Recipes
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Cooking tools:
- Blender
- Fine-mesh sieve
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Refrigerator
- Soup bowl
- Serving bowl
- Pitcher
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
- freshly ground black pepper
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