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Yellow Tomato Gazpacho

6 servings

• 2 1/2 pounds ripe yellow tomatoes
• 3 Persian cucumbers or 1 hothouse cucumber
• 1/2 jalapeño, seeded and cut in half
• 4 cilantro sprigs and 12 cilantro leaves
• 2 garlic cloves, coarsely chopped
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3 tablespoons diced red bell pepper
• 3 tablespoons diced red onion
• 18 small cherry tomatoes, cut in half
• Super-good extra-virgin olive oil

Blanch the yellow tomatoes in boiling water for 30 seconds. Cool tomatoes in a bowl of ice water for a few minutes. Slip off skins, remove cores and coarsely chop tomatoes, saving all of the juice. Reserve ice water.

Seed and dice 3 tablespoons of unpeeled cucumber for the garnish. Peel and coarsely chop the remaining cucumbers.

Puree soup in two batches. Place half of the yellow tomatoes and half the chopped cucumbers, jalapeño, cilantro sprigs, garlic, vinegar and olive in a blender with 1 teaspoon of salt and some pepper. Process at low speed until broken down. Turn speed to high and puree until soup is smooth. If the soup is too thick, add a little reserved ice water. Strain soup through a fine-mesh sieve, pressing out as much liquid as possible. Taste for seasoning. Repeat with remaining soup ingredients. Chill the soup in the refrigerator until it's very cold.

Toss diced bell pepper, onion and cucumber in a small bowl. Pour soup into six bowls and scatter pepper mixture over top. Season cherry tomatoes with salt and pepper. Divide among bowls. Garnish with cilantro leaves and a drizzle of olive oil.

Chef's tip: If tomatoes are too acidic, add more olive oil, Goin said. Taste and adjust seasoning to balance flavors.

(From “ Sunday Suppers at Lucques ” by Suzanne Goin, Knopf.)

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