This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeno adds subtle heat.
2 pounds yellow or orange cherry tomatoes, halved
1 small garlic clove, crushed
1/4 cup extra-virgin olive oil
1 jalapeño, seeded and minced
Diced avocado and tortilla chips, for serving
In 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.