This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat. Slideshow:  Gazpacho Recipes 

Justin Chapple
August 2014

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© Con Poulos

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The gazpacho can be refrigerated overnight.