Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　Yellow tomatoes bring a touch of sunshine to this delicious chilled soup, which can be made as spicy or as mellow as you like.

　　

Ingredients

Makes 6 servings

　　1 navel orange

　　4 medium yellow beefsteak tomatoes (1 3/4 pounds), coarsely chopped

　　2 large yellow bell peppers, coarsely chopped

　　1 (3/4-pound) cucumber, peeled and coarsely chopped

　　1 medium onion, chopped

　　1 garlic clove, chopped

　　3/4 cup olive oil

　　1/4 cup Sherry vinegar

　　1/4 teaspoon hot sauce such as Tabasco, or to taste

　　

Garnish:

diced cucumber; diced yellow bell pepper; chopped fresh chives

　　

Step 1

Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.

　　

Step 2

Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.

　　Cooks' note:

　　Gazpacho can be chilled up to 1 day.