Cold Spicy Tomato Soup with Avocado & Chives
Cold Spicy Tomato Soup with Avocado and Chives recipe
Yield
4 servingsPrep
30 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
tomatoes
ripe |
|
| 1 | each |
garlic cloves
|
|
| ½ | cup |
stock
chicken or vegetable, well-chilled |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
limes
to taste , juice of |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| ½ | each |
avocados
cut into 1/2inch dice |
|
| 2 | teaspoons |
chives
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
tomatoes
ripe |
|
| 1 | each |
garlic cloves
|
|
| 118 | ml |
stock
chicken or vegetable, well-chilled |
|
| 2.5 | ml |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
limes
to taste , juice of |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 0.5 | each |
avocados
cut into 1/2inch dice |
|
| 1E+1 | ml |
chives
fresh, minced |
|
Directions
Fill a large pot with water and bring to a boil.
Core each tomato and cut a small x in the skin on the opposite end.
Lower 2 or 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or until the skins start to peel.
Immediately transfer the tomatoes to a large bowl of iced water.
Blanch the remaining tomatoes in the same manner. Peel each tomato by pulling the skins off with a paring knife.
Cut each tomato in half crosswise and squeeze out the seeds. Coarsely chop the seeded tomatoes.
In a blender or food processor purée the garlic clove and the chopped tomatoes.
Add the broth, cumin, salt, pepper, and 1 tablespoon lime juice, continuing to purée until smooth.
Pour the soup into a metal bowl, set the bowl in a bowl of iced water, and stir the soup occasionally until it is very cold.
Taste and adjust seasoning with Tabasco, salt, pepper and lime juice.
Divide the avocado and the chives between two chilled bowls and ladle the soup over them.
