Chilled Tomato Soup With Avocado Salsa
This refreshing chilled tomato soup is a delightful way to savor the flavors of summer. With the sweetness of ripe tomatoes and the creaminess of avocado salsa, this dish is a perfect balance of textures and tastes. Topped with a dollop of sour cream, each spoonful will transport you to a sunny garden bursting with fresh produce. Serve this soup to guests for an elegant and satisfying meal.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 5 large shallots, finely diced (about 1 cup)
- 4 lb. (8 or 9 medium or 4 large) ripe,
- juicy tomatoes, cored and cut into big pieces
- 3 fresh thyme sprigs
- 1 cup tomato juice, water or chicken broth
- 1 tsp. sea salt
- Freshly ground pepper, to taste
- 1 ripe, firm avocado
- 1 shallot, finely diced
- 2 Tbs. fresh lime juice
- 1 Tbs. finely chopped fresh cilantro
- 2 tsp. olive oil
- Sea salt, to taste
- Sour cream or crème fraîche for garnish
Instructions
- 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. Serves 4 to 6.
- Adapted from <i>Williams-Sonoma TASTE Magazine,</i> &quot;Red, Ripe and True,&quot; by Deborah Madison (Summer 2002).
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