Chilled Yellow Tomato Soup With Avocado
1 tablespoon olive oil; plus 1 teaspoon
1. 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. 2. 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 3. 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. 4. 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.
Contributor: Eating Well, September 1997
Yield: 6 servings
Preparation Time: 0:00
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