Recipe for Yellow Gazpacho with Avocado 
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Yield:
8
Ingredients:
Amount Ingredient
10 med yellow or orange tomatoes, cored
3 x yellow or orange bell peppers, seeded and deveined
4 tbl fresh lime juice
1/2 tbl extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 sm white onion, finely chopped
1 x ripe avocado, pureed
2 tbl butter, melted
1/2 x ficelle (thin loaf French bread), cut into rounds
Instructions:
Instructions: Quarter all of the tomatoes and bell peppers, except 1 tomato and 1 bell pepper. In a food processor, puree the quartered tomatoes and bell peppers. Strain into a large bowl and discard solids. Stir in 3 tablespoons of the lime juice, the oil, salt, and black pepper. Cover and chill for several hours.

Just before serving, add the remaining lime juice, the onion, and pureed avocado. Spread the butter on the bread rounds and toast. Sprinkle the cilantro leaves over the top of the warm bread. Ladle the chilled soup in soup bowls and serve with the toasted bread.

YIELD: 8 SERVINGS

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