Yellow Tomato Gazpacho With Cilantro Oil And Avocado Food

AVOCADO AND HEIRLOOM TOMATO GAZPACHO

Steps:

• In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
• In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
• Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

CILANTRO OIL

Steps:

• 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.)

SPICY AVACODO CILANTRO GAZPACHO

Steps:

• cut & clean your onion set aside.
• clean & take out your seeds of your Serrano chili & your jalapeno chili dice into small pieces you don't have to be exact they are going into the blender.
• now bring these 3 ingredients to a heated skillet with 1 tsp of olive oil cook till tender you don't want to brown just soften them.
• cut and core your avocado's set a side, clean & chop your cilantro set aside.
• once you onions, & chili's have soften add your 2 cans of chicken broth to them and heat & turn off & let cool.
• now add your avocado's cilantro,salt,garlic salt,cumin, & cooled veggies & broth to avocado's. Blend till creamy, strain your mixture add your 2 squeezed limes at that time. Top with low fat sour creme if desired & fresh pepper to top.serve at chilled or room tempature.