Vegetarian Chilled Yellow Tomato Soup With Avocado |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil, plus 1 teaspoon |
2 large onions, chopped |
3 1/2 lbs yellow tomatoes, chopped,8 cups |
salt |
freshly ground black pepper |
1 ripe avocado |
1/4 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 tablespoon chopped shallot |
1/3 cup seeded and diced ripe tomato |
1/3 cup yellow pear tomato, halved |
2 small tomatillos, husked and diced |
Directions:
1. In a large saucepan, heat 1 tablespoon oil over medium heat.
2. Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes.
3. Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes.
4. In a blender or food processor, puree tomato mixture in 2 batches.
5. Press through a fine sieve into a large bowl, discarding skins and seeds.
6. Season with salt and pepper.
7. Cover and refrigerate until chilled, at least 2 hours or overnight.
8. Just before serving, peel and pit avocado.
9. In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree.
10. Season with salt and pepper.
11. In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil.
12. To serve, ladle soup into 6 chilled soup plates.
13. Place a scoop of avocado puree in the center and surround with some of the tomato mixture.
14. Garnish with slivered cilantro and a grinding of black pepper.
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