In a large saucepan, heat 1 tablespoon oil over medium heat.
Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes.
Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes.
In a blender or food processor, puree tomato mixture in 2 batches.
Press through a fine sieve into a large bowl, discarding skins and seeds.
Season with salt and pepper.
Cover and refrigerate until chilled, at least 2 hours or overnight.
Just before serving, peel and pit avocado.
In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree.
Season with salt and pepper.
In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil.
To serve, ladle soup into 6 chilled soup plates.
Place a scoop of avocado puree in the center and surround with some of the tomato mixture.
Garnish with slivered cilantro and a grinding of black pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.4 Kcal (605 kJ)
Calories from fat	67.31 Kcal
		% Daily Value*
Total Fat	7.48g	12%
Sodium	87.22mg	4%
Potassium	982.83mg	21%
Total Carbs	17.73g	6%
Sugars	3.61g	14%
Dietary Fiber	6.48g	26%
Protein	4.18g	8%
Vitamin C	35.6mg	59%
Vitamin A	0.1mg	4%
Iron	0.6mg	3%
Calcium	50.2mg	5%

Amount Per 100 g
Calories	36.99 Kcal (155 kJ)
Calories from fat	17.24 Kcal
		% Daily Value*
Total Fat	1.92g	12%
Sodium	22.34mg	4%
Potassium	251.78mg	21%
Total Carbs	4.54g	6%
Sugars	0.92g	14%
Dietary Fiber	1.66g	26%
Protein	1.07g	8%
Vitamin C	9.1mg	59%
Iron	0.2mg	3%
Calcium	12.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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