Chilled Tomato Soup with Avocado

By 12_34

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'.