Recipes Golden Gazpacho with Avocado 4.0 (3,308) Add your rating & review This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat. Slideshow: Gazpacho Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 15 mins Total Time: 45 mins Yield: 4 Ingredients 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 Kosher salt Pepper Diced avocado and tortilla chips, for serving Directions 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. Make Ahead The gazpacho can be refrigerated overnight. Rate it Print