| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
California |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ripe tomatoes |
| 1 |
|
Garlic clove |
| 1/2 |
c |
Well-chilled chicken or vegetable broth |
| 1/2 |
ts |
Ground cumin |
|
|
Salt and freshly ground black pepper |
|
|
A lime, to taste , juice of |
|
|
Tabasco, or to taste |
| 1/2 |
|
California avocado, cut into 1/2-inch dice |
| 2 |
ts |
Minced fresh chives |
INSTRUCTIONS
Fill a large pot with water and bring to a boil. Core each tomato and cut a
small "x" in the skin on the opposite end. Lower 2 or 3 tomatoes into the
boiling water and let blanch for 15 to 20 seconds or until the skins start
to peel. Immediately transfer the tomatoes to a large bowl of iced water.
Blanch the remaining tomatoes in the same manner. Peel each tomato by
pulling the skins off with a paring knife. Cut each tomato in half
crosswise and squeeze out the seeds. Coarsely chop the seeded tomatoes.
In a blender or food processor puree the garlic clove and the chopped
tomatoes. Add the broth, cumin, salt, pepper, and 1 tablespoon lime juice,
continuing to puree until smooth. Pour the soup into a metal bowl, set the
bowl in a bowl of iced water, and stir the soup occasionally until it is
very cold. Taste and adjust seasoning with Tabasco, salt, pepper and lime
juice. Divide the avocado and the chives between two chilled bowls and
ladle the soup over them.
Yield: 3 cups, 2 servings
Recipe by: Cooking Live Show #CL8908 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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