Instructions: 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 jalapeno; 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.

This recipe yields 6 servings.

Comments: Yellow tomatoes - which are typically sweeter than red ones - flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it.

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