Ingredients:
For The Soup:
5 pounds 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 pound), 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

Instructions:
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.

No of Servings:
about 10 cups

Notes:
Use 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 leak proof container and save the rest for another day.

Serving Suggestions:
Taste the soup and adjust the seasonings. Spoon 2 generous tablespoons 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.