19 Sep 2010

Cold tomato avocado soup

by Christopher Eugster

Served with a dollup of sour creme.

2 Lb Fresh tomatoes
1 Lb Avacados
3 Tsp Lemon juice
2 Tsp Lemon zest
1 Tbsps Scallion greens
1 Pinch Dried marjoram
1 Pinch Dried thyme
1 Tsp Sugar
1 Tsp Salt
1/4 Tsp Ground black pepper
1 Cups Sour cream

Skin and quarter tomatoes removing as many seeds as possible, this will make it easier to strain in the next step. Skin avocados, add lemon juice to keep them from turning brown.

Purée tomatoes and avocados in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in the following to taste: scallion, zest, sugar, thyme, marjoram, salt, and pepper. Taste and add seasoning as necessary for desired flavor.

Chill soup until cold, about 1 hour. Ladle soup into bowls and top with dollops of sour cream.

This soup has a lot of room for you to "personalize" it. Add whatever ingredients you like, cilantro and other fresh herbs can tune this up for anyone's tastes. Add some chiles to heat it up and it's great.