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1
Blanch the yellow tomatoes in boiling water for 30 seconds.
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2
Cool the tomatoes in a bowl of ice water for a few minutes.
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3
Use your fingers to slip off their skins.
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4
Remove the cores and coarsely chop the tomatoes, saving all of the juice.
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5
Reserve the ice water.
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6
Seed and dice 3 tablespoons of unpeeled cucumber, as prettily as you can manage, for the garnish.
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7
Peel and coarsely chop the remaining cucumbers.
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8
Place half of the yellow tomatoes, the coarsely chopped cucumber, jalapeno, cilantro sprigs, garlic, vinegar and olive oil in a blender with 1 to 1 1/2 teaspoons of salt and some pepper.
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9
Process at the lowest speed until broken down.
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10
Turn the speed up to high and puree until the soup is completely smooth.
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11
If the soup is too thick, add a little of the reserved ice water.
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12
Strain the soup through a fine-mesh sieve, pressing out as much liquid as possible.
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13
Taste for seasoning.
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14
Repeat with the rest of the soup ingredients.
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15
Chill the soup in the refrigerator until it's very cold.
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16
Toss the diced sweet pepper, onion and cucumber together in a small bowl.
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17
Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup.
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18
Season the cherry tomatoes with salt and pepper and place 6 cherry tomato halves and 2 cilantro leaves at the center of each bowl.
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19
Finish each soup with a drizzle of super-good olive oil.
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20
To serve family-style, place the soup in a chilled tureen or pretty pitcher and garnish with the cherry tomato halves and cilantro; pass the diced vegetables on the side.
