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“This is one of the prettiest recipes I have seen in a long while. The base of avocado cream is a light mint green & is topped with a brilliant pink red tomato layer. Made for serving in sturdy old-fashioned glasses (so you don't have to worry about digging out the last bit LOL!). Adding this to my summer tomato soup arsenal - not the lightest but still much lighter than soup fo our good old tasty crab soups. Found this gem in Sunset. Do give a couple of hours chill time as noted in body of recipe (while the shrimp chill for supper too) - need the avocado layer firmed to remain distinct & awesomely beautiful.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and core tomatoes; cut into chunks. Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season purée to taste with 2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.
  2. Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.
  3. Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8-inch pieces; you should have about 1 cup. In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes.
  4. To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz. each). Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture. Clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work. You can also use soup bowls and keep the layers a surprise.

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