Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

This Story Originally Appeared On sunset.com

Gallery

James Carrier

Recipe Summary

total:
30 mins
Yield:
Makes 6 to 8 first-course servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

117 calories; calories from fat 65%; protein 2.5g; fat 8.4g; saturated fat 2.1g; carbohydrates 11g; fiber 2.4g; sodium 31mg; cholesterol 3.5mg.
Advertisement
Advertisement