Yellow Tomato Gazpacho

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1/3 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

2 cloves garlic , coarsely chopped

2 tablespoons red wine vinegar

Super-good extra virgin olive oil , for drizzling

2½ pounds ripe yellow tomatoes

4 sprigs cilantro , plus 12 cilantro leaves

½ jalapeno , seeded and cut in half

3 Persian cucumbers, or 1 hothouse cucumber

18 small cherry tomatoes , cut in half

3 tablespoons diced red or orange sweet pepper

3 tablespoons diced red onion

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