Tiered Tomato Soup
Ready In: 1 hr 50 mins
Serves: 6-8
Ingredients
- 2 lbs tomatoes, ripe
- 3 -4 tablespoons white wine vinegar
- salt, to taste
- 2 avocados, firm-ripe
- 3⁄4 cup chicken broth, fat-skimmed
- 1⁄4 cup sour cream
- 3 tablespoons lime juice
- 1 cucumber
- 3 tablespoons shallots, minced
- 1 teaspoon tarragon, fresh, minced
Directions
- 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.
- 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.
- 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.
- 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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