Chilled Heirloom Tomato Soup with Basil Guacamole

Discussion in 'Recipes' started by, Feb 17, 2010.


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    Tomato Soup
    -1 oz. oil olive, pommace
    -2 oz. onion finely chopped
    -1 oz. shallots minced
    -1/4 oz. garlic minced
    -3 cups tomato heirloom ripe 3/4 inch diced
    -3 cups vegetable broth
    *-1 bouquet garni
    -to taste salt sea, fine
    -to taste pepper white, ground from a mill

    Basil Guacamole
    -1/2 oz. shallots minced
    -1 avocado peeled, pitted, cut into 1/4 inch dice
    -2 sprig basil, fresh, finely chopped
    -1 lemon, fresh, juice
    -1/4 oz. oil olive, extra virgin
    -to taste salt sea, fine
    -to taste pepper white, ground from a mill

    *For bouquet garni:
    -1 sprig of fresh thyme
    -1 bayleaf
    -1 sprig basil
    -tie all together with cheese cloth and butchers twine.



    For the Tomato Soup:

    1. In a heavy bottom pot add the olive oil and heat over a medium flame.
    2. Add the remaining ingredients and simmer slowly for 30 minutes.
    3. Remove the soup from the heat and cool for 3 hours in an ice bath.
    4. Discard the bouquet garni.
    5. Blend soup in a blender until smooth.
    6. Check seasoning, strain and refrigerate until needed.

    For the Basil Guacamole:

    1. In a stainless steel bowl combine all the ingredients and mix well using a wooden spoon. Refrigerate until needed.

    To Serve:

    Poor the chilled Heirloom Tomato Soup into a chilled soup bowl. Place the guacamole in the center and garnish with a basil leaf, and a few drops of extra virgin olive oil.

    Yields 4 Servings