Cold Spicy Tomato Soup With Avocado And Chives

* Exported from MasterCook *

Cold Spicy Tomato Soup With Avocado And Chives

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound ripe tomatoes
1 garlic clove
1/2 cup well-chilled chicken or vegetable broth
1/2 teaspoon ground cumin
salt and freshly ground black pepper
a lime -- to taste , juice of
tabasco -- or to taste
1/2 california avocado -- cut into 1/2-inch
-- dice
2 teaspoons minced fresh chives

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 puree the garlic clove and the chopped
tomatoes. Add the broth, cumin, salt, pepper, and 1 tablespoon lime
juice, continuing to puree 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.

Yield: 3 cups, 2 servings




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