4/5
(1 Votes)
Ingredients
- For Soup:
- 15 Plum tomatoes (about 2 1/2 lbs.), cored and chopped
- 1 medium onion, chopped (about 2/3 cup)
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
- 2 fresh Serrano or jalapeno chilies, chopped, including seeds (wear rubber gloves)
- 1/4 cup chopped fresh coriander
- 4 cups chicken broth
- For Avocado Puree'
- 2 ripe avocados (preferably California)
- 4 tsp. fresh lime juice or to taste
Preparation
Step 1
Make Soup:
In a blender in batches, puree' soup ingredients until very smooth and strain through a large fine sieve into a large bowl, pressing hard on solids. Season with salt and pepper. Chill soup, covered, at least 2 hours and up to 12 hours.
Make avocado puree' just before serving:
Halve, pit, and peel avocados. In a food processor, puree' avocados with lime juice and salt and pepper to taste.
Serve soup chilled with small dollops of avocado puree'.
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