Food Network: Cold Spicy Tomato Soup with Avocado and Chives

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Cold Spicy Tomato Soup with Avocado and Chives
Adapted from a recipe by Gourmet Magazine

Ingredients
1 1/2 pounds 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
Juice of a lime, to taste
Tabasco, or to taste
1/2 California avocado, cut into 1/2-inch dice
2 teaspoons minced fresh chives

Directions

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.