James Carrier
Total Time
30 Mins
Makes 6 to 8 first-course servings

This eye-popping chilled soup floats a red stratum of tomato soup on a green layer of avocado soup. Clear straight-sided glasses or wineglasses to show off the soup's layers.

How to Make It

Step 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.

Step 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.

Step 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. Cover and chill until cold, at least 30 minutes.

Step 4

To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz. 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.

Ratings & Reviews

lvcwilliams's Review

February 17, 2012
This is an amazing recipe. Wonderfully refreshing and incredibly delicious as well as beautiful. This will wow your guests.

RedRaider's Review

June 21, 2009
I served this at a dinner party for 8. I was truly a super star with my guests. Quite impressive dish. However, I did alter the recipe quite a bit. I added a can of tomato soup, green onions, jalepeno tabasco, cilantro, and basil to the tomato layer.