yellow-tomato-gazpacho-with-cilantro-oil-and-avocado-106817.json

{
    "directions": [
        "Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.",
        "Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalape\u00f1o; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.",
        "Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado."
    ],
    "ingredients": [
        "1 3/4 pounds yellow tomatoes, halved",
        "1 cup chopped seeded peeled cucumber",
        "1 cup chopped yellow bell pepper",
        "1/2 cup finely chopped onion",
        "1/2 cup orange juice",
        "3 tablespoons extra-virgin olive oil",
        "2 tablespoons Champagne vinegar or white wine vinegar",
        "2 garlic cloves, chopped",
        "1 medium jalape\u00f1o chili with seeds, chopped (about 1 tablespoon)",
        "Cilantro Oil",
        "1 avocado, peeled, pitted, chopped"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Tomato",
        "No-Cook",
        "Summer",
        "Healthy"
    ],
    "title": "Yellow Tomato Gazpacho with Cilantro Oil and Avocado",
    "url": "http://www.epicurious.com/recipes/food/views/yellow-tomato-gazpacho-with-cilantro-oil-and-avocado-106817"
}