Vegetarian Chilled Yellow Tomato Soup With Avocado

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3hrs 30mins

Ingredients Nutrition


  1. In a large saucepan, heat 1 tablespoon oil over medium heat.
  2. Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes.
  3. Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes.
  4. In a blender or food processor, puree tomato mixture in 2 batches.
  5. Press through a fine sieve into a large bowl, discarding skins and seeds.
  6. Season with salt and pepper.
  7. Cover and refrigerate until chilled, at least 2 hours or overnight.
  8. Just before serving, peel and pit avocado.
  9. In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree.
  10. Season with salt and pepper.
  11. In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil.
  12. To serve, ladle soup into 6 chilled soup plates.
  13. Place a scoop of avocado puree in the center and surround with some of the tomato mixture.
  14. Garnish with slivered cilantro and a grinding of black pepper.

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