Yellow Tomato Gazpacho

Preheat a large cast-iron skillet over medium-high heat. Place yellow tomatoes and jalapeño chile in hot skillet and turn them with tongs as skins blacken, about 10 minutes, until charred in several spots (you can also place under a broiler to blacken); cool. Scrape off charred skin from jalapeño, remove seeds, and finely chop. Cut tomatoes (with charred skin) into small chunks.

Puree tomatoes in blender until smooth; pour into a 1 1/2-quart container. Puree cucumbers, 2 tablespoons of the basil, and garlic in blender; stir into tomato puree with 2 tablespoons of the olive oil, vinegar, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper.

In a bowl, mix diced tomatoes, remaining 2 tablespoons basil, 1 tablespoon olive oil, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chill, along with soup, for several hours (can be made up to 8 hours ahead and refrigerated).

To serve, top chilled soup with a dollop of tomato salsa.