Layered Tomato Soup
Cuisine: American
Author: Kitchens
  • 2 pounds ripe tomatoes
  • 3 to 4 Tablespoons white wine vinegar
  • salt
  • 2 firm-ripe avocados (8 ounces each)
  • 3/4 Cup fat-skimmed chicken broth
  • 1/4 Cup sour cream
  • 3 Tablespoons lime juice
  • 1 cucumber (12 ounces)
  • 3 Tablespoons minced shallots
  • 1 teaspoon minced fresh tarragon
  1. Rinse and core tomatoes; cut into chunks. Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season purée to taste with 2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.
  2. Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.
  3. Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8-inch pieces; you should have about 1 cup. In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon.
  4. Cover and chill until cold, at least 30 minutes.
Calories: 111 Fat: 8.4 g Fiber: 2.4 g Protein: 2.5 g Cholesterol: 3.5 mg
To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 ounces each). Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture. Clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work. You can also use soup bowls and keep the layers a surprise.
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