For the purposes of this recipe, it is important to remember that the avocado and the tomato are both fruits. A curious fact to some, simple knowledge for many. Hot summer days mean a steady of flow of delicious tomatoes and luscious avocados. Finding new ways to use both can make for a delightful culinary adventure. One way that's old hat to many gourmets, but new to me, is to turn them into a delicious, refreshing chilled soup. The result is nothing short of an homage to the marriage of two of summer's most storied fruits.
Ingredients:
3 large Hass avocados - peeled and pitted
2 ripe heirloom tomatoes, peeled
1 small sweet onion, quartered
1 green bell pepper, de-seeded
¼ cup fresh lemon juice
4 cups tomato juice
1½ cups plain yogurt
⅓ cup chopped fresh chives
Pinch of chopped cilantro (optional)
3 limes, wedged
salt and pepper to taste
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Directions:
Place tomatoes, avocados, onion, bell pepper, and lemon juice into a blender or food processor, and mix until smooth. Pour in 1 cup tomato juice, and blend well.
Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt.
Chill well. Serve cold in bowls with lime slices on the side. Garnish with a splash of yogurt, chives, and cilantro as desired. Add pepper to taste.
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