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Chilled Yellow Tomato Soup With Avocado

soups & stews

1 tablespoon olive oil; plus 1 teaspoon
2 large onions; chopped
3 1/2 pounds yellow tomatoes; chopped
--8 cups
salt & freshly ground black pepper; to taste
1 ripe hass avocado
1/4 cup chopped fresh cilantro; plus 2 tablespoons
2 tablespoons fresh lime juice
1 tablespoon chopped shallot
1/3 cup seeded and diced ripe red tomato
1/3 cup yellow pear tomatoes; halved
2 small tomatillos; husked and diced

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.

Developed by Charlie Trotter, Charlie Trotter's, 816 West Armitage Avenue, Chicago, IL, (773) 248-6228.


160 calories per serving; 4 grams protein; 9 grams fat(1.3 grams saturated fat); 21 grams carbohydrate; 480 mg sodium; 0 mg cholesterol; 4 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 6 servings

Preparation Time: 0:00

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