Yellow Tomato Gazpacho with Avocado Salsa

This soup is a beautiful way to show off ripe Yellow Taxi tomatoes, but if you can’t find them, substitute any truly ripe, in-season tomato. This recipe makes a jumbo batch of gazpacho. Take some to the picnic in a thermos or other leakproof container and save the rest for another day.

For the soup:

• 5 lb. Yellow Taxi tomatoes or other ripe yellow or red heirloom tomatoes, cored and cut into chunks
• 3 cloves garlic
• 1 English or regular cucumber (about 3/4 lb.), peeled, seeded if necessary, and cut into large pieces
• 1 medium yellow bell pepper, seeded and cut into large pieces
• 1 small red onion, cut into large pieces
• 1/2 small hot red chile (or to taste), seeded and cut into large pieces
• 1/2 cup red-wine vinegar
• 3/4 cup extra-virgin olive oil
• Kosher salt and ground white pepper

For the garnish:

• Avocado Salsa
• 6 each red and yellow cherry tomatoes, cut in half

Make the soup:

Working in batches, purée the tomatoes, garlic, cucumber, yellow pepper, onion, chile, vinegar, and olive oil in a blender until smooth. Strain the mixture through a fine sieve into a bowl. Press on the solids with a wooden spoon in order to extract as much liquid as possible; discard the solids. Season to taste with salt and pepper. Refrigerate in an airtight container for at least 2 hours or up to two days.

To serve:

Taste the soup and adjust the seasonings. Spoon 2 generous Tbs. of the avocado salsa in the center of each soup bowl. Pour or ladle the gazpacho over the salsa and garnish with the cherry tomato halves.