Wednesday, September 12, 2012

Tomato Soup

Harvest time is one of my all time favorite times!
This year I came across a cold tomato soup recipe that I am in love with.
Be aware this is for the over abundance of tomatoes in the garden,
but then I took almost everyone of them this week that had ripened just for this.
Photo doesn't do it justice.

Chilled Tomato Soup with Avocado Salsa
from Williams-Sonoma

2 Tbs. olive oil
5 large shallots, finely diced (about 1 cup)
4 lbs. (8 or 9 medium) ripe, juicy tomatoes, cored and cut into big pieces
3 fresh thyme sprigs
1 cup tomato juice (water or chicken broth works too) I used 2 cups
1 tsp. sea salt
Freshly ground pepper, to taste

For the salsa:
1 ripe, firm avocado
1 shallot, finely diced
2 Tbs. fresh lime juice
1 Tbs. finely chopped fresh cilantro
2 tsp. olive oil
Sea salt, to taste
Sour cream or creme fraiche for garnish

In a wide heavy saucepan over medium-low heat, warm the olive oil.  Add the shallots and cook,
stirring often, until softened but not browned.  about 5 minutes.  Add the tomatoes, thyme, tomato juice,
salt and pepper.  Bring to a boil, reduce the heat to low and simmer, stirring occasionally for 30 minutes.

Pass the soup through a food mill (I put it in blender).  If the taste and texture are a little thin, return the soup to very low heat and cook, stirring frequently, until thick and flavorful.  Remove from the heat and let cool to room temperature.  Cover and refrigerate until well chilled, at least 3 hours or overnight.

To make the salsa, peel, pit and dice the avocado.  In a medium bowl, toss the avocado with the shallot,
lime juice, cilantro and olive oil.  Season with salt.  Ladle the soup into individual bowls.  Top each with a spoonful of salsa and a spoonful of sour cream.  Serves 4 to 6.