Avocado Butter Lettuce Soup With Spiced Heirloom Tomato Sorbet & Crisped Smoked Bacon

This dish makes a great start to a summer party or you may add some chopped shrimp or lobster to make a delicious addition to your summer dinner.

Photo by Tempest R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

people

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • For the Tomato Sorbet:

  • 4

    pounds heirloom tomatoes, chopped

  • 1 1/2

    cups water

  • 1

    cup sugar

  • 1/3

    cup sherry vinegar

  • 1/4

    cup tequila

  • 1

    teaspoon Tabasco or other hot sauce

  • salt, to taste

  • freshly ground black pepper, to taste

  • For the Avocado Butter Lettuce Soup:

  • 1-2

    cups water, as needed

  • 2

    ripe avocados peeled, pitted and diced

  • 4

    heads butter lettuce washed and torn

  • 2

    tablespoons honey

  • 1

    teaspoon mustard powder mixed with 1 teaspoon water

  • 2

    lemons, juiced

  • 1

    cup extra virgin olive oil

  • 1

    pound crispy apple wood smoked bacon, for garnish

Directions

For the Tomato Sorbet: In a medium pot over medium heat, combine water, sugar, tequila, vinegar until sugar dissolves. In a large bowl, pour warm sugar mixture over chopped tomatoes and let cool. In a food processor pulse mixture 2-3 times then pass through a strainer to remove skin and tomato seeds. Or use a food mill, which is ideal. Add 1 teaspoon hot sauce. Season with salt and cracked black pepper Spin in an ice cream maker per manufacturer’s directions until frozen, smooth and sorbet-like. For the Avocado Butter Lettuce Soup: In a blender, add 1 cup water, torn lettuce leaves, honey and re-hydrated mustard powder and start to blend on low, then slowly turn blender to full speed. Once you have a constant mix, slowly add the olive oil and lemon juice. Add more water as needed Once mixture is smooth and silky, add avocado. This will cause the mix to thicken slightly. Season with salt and pepper and blend until smooth. Cool immediately. To Serve: Ladle 4 ounces of the lettuce soup into bowls, place a scoop of sorbet into the bowl and top with crisped bacon.

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