Chilled Tomato Soup With Avocado Salsa

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Chilled Tomato Soup With Avocado Salsa

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

5 large shallots -- finely diced (about 1 cup)

4 pounds (8 or 9 medium or 4 large) ripe juicy

tomatoes -- juicy tomatoes, cored and cut into big

pieces

3 fresh thyme sprigs

1 cup tomato juice -- water or chicken broth

1 teaspoon sea salt

freshly ground pepper -- to taste

for the salsa--

1 ripe -- firm avocado

1 shallot -- finely diced

2 tablespoons fresh lime juice

1 tablespoon finely chopped fresh cilantro

2 teaspoons olive oil

sea salt -- to taste

for garnish--

sour cream

or

crème fraîche

 

In a wide heavy saucepan over medium-low heat, warm the olive oil. Add the

shallots and cook, stirring often, until softened but not browned, about 5

minutes. Add the tomatoes, thyme, tomato juice, salt and pepper. Bring to

a boil, reduce the heat to low and simmer, stirring occasionally, for 30

minutes.

 

Pass the soup through a food mill. If the taste and texture are a little

thin, return the soup to very low heat and cook, stirring frequently,

until thick and flavorful. Remove from the heat and let cool to room

temperature. Cover and refrigerate until well chilled, at least 3 hours or

overnight.

 

To make the salsa, peel, pit and dice the avocado. In a medium bowl, toss

the avocado with the shallot, lime juice, cilantro and olive oil. Season

with salt. Ladle the soup into individual bowls. Top each with a spoonful

of salsa and a spoonful of sour cream.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma TASTE Magazine, " Red, Ripe and True, " by

Deborah Madison (Summer 2002). "

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Per Serving (excluding unknown items): 103 Calories; 9g Fat (75.4%

calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 692mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 2 Fat.

 

NOTES : This soup can also be served warm. Garnish with tiny

croutons crisped in butter or with a bit of finely chopped

fresh herbs. If you like, when serving the soup chilled,

include an ice cube in each bowl.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0