Summer = Tomato Season

You'll find all different types of heirloom tomatoes at your local market, or better yet search at your local farmer's market for this beautiful fruit.

I'm all about gazpacho during the Summer. Gazpacho is served cold and this recipe is refreshing and can be made ahead for a party or kept in the fridge for at least 3-4 days.

I adapted this recipe from Bon Appetit. Topped with creamy avocado chunks, thinly sliced purple onions, dotted with meaty cubes of heirloom and drizzled with a bright and bold cilantro oil -- this Summer soup celebrates the beauty of the season.

Try this for the perfect starter for any Summer party. Feel free to serve in shot glasses or tiny bowls and always make sure you serve this soup ICE COLD. Your guests will thank you :)

If yellow tomatoes are not available to you, feel free to use red tear drops -- though the color will be different the flavors will still be wonderful. For those who aren't a fan of heat, leave out the chile but being the thrill-seeker that I am, I put a yellow thai chili from our garden and rest assured, it did the job.

As chiles vary in heat, always be sure to taste the spiciness level and adjust accordingly.

YELLOW TOMATO GAZPACHO

Prep Time: 15 minutes/Cook time: 5 minutes

(4 servings)

1 3/4 pounds yellow tomatoes, halved -- plus 1/2 cup diced for garnish
1 cucumber, peeled seeded and chopped
1 yellow bell pepper, top and seeds removed
1/2 sweet or white onion
1/4 cup orange juice
1 tablespoons extra-virgin olive oil
1 tablespoons rice wine vinegar or white wine vinegar
1 garlic cloves, roughly chopped
1/2 medium jalapeño chili, seeds removed and chopped (about 1 tablespoon)
garnish with cubes of avocado, thinly shaved onion, and meaty cubes of heirloom tomato

1. Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup of diced tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.

2. 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.

3. When ready to eat, top with cubes of avocado, thinly shaved onion, and cubes of heirloom tomato and drizzle with cilantro oil.

Cilantro Oil

(makes 1 1/4 cups)

2 cups chopped fresh cilantro leaves, stems removed
3/4 cup EVOO
2 green onions, chopped
2 garlic cloves, chopped

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 taste with salt and pepper. Cover and refrigerate. Rewhisk before using.

Freeze any leftovers in ice cube trays for long term storage.