This refreshing chilled soup is a perfect way to celebrate peak summer produce. The base of sweet yellow tomatoes is simmered with onions for depth, then blended until silky smooth and cooled. A rich avocado garnish adds a luxurious creaminess, while fresh lime juice, crisp red tomatoes, and tart tomatillos provide vibrant bursts of acidity and texture. It’s light yet satisfying, making it an ideal starter for warm-weather dinners or a standalone lunch. The contrast between the velvety cold soup and the fresh, crunchy topping creates a complex flavor profile that is both comforting and energizing. Simple ingredients come together to create an elegant dish that feels effortlessly gourmet.
Chilled Yellow Tomato Soup With Avocado
Description
This refreshing chilled soup is a perfect way to celebrate peak summer produce. The base of sweet yellow tomatoes is simmered with onions for depth, then blended until silky smooth and cooled. A rich avocado garnish adds a luxurious creaminess, while fresh lime juice, crisp red tomatoes, and tart tomatillos provide vibrant bursts of acidity and texture. It&# 226;ÂÂs light yet satisfying, making it an ideal starter for warm-weather dinners or a standalone lunch. The contrast between the velvety cold soup and the fresh, crunchy topping creates a complex flavor profile that is both comforting and energizing. Simple ingredients come together to create an elegant dish that feels effortlessly gourmet.Ingredients
Directions
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Heat the 1 tablespoon of olive oil in a large pot over medium heat.
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Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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Add the chopped yellow tomatoes and cook for 10 minutes, stirring occasionally, until they begin to break down.
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Add enough water to just cover the tomatoes, bring to a boil, then reduce heat and simmer for 15 minutes until tomatoes are very tender.
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Remove from heat and let cool slightly, then blend the soup until smooth using an immersion blender or standard blender.
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Season the soup with salt and freshly ground black pepper to taste.
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Transfer the soup to a bowl or pitcher and refrigerate for at least 2 hours until thoroughly chilled.
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While the soup chills, prepare the garnish: mash the avocado with the lime juice, 1 teaspoon olive oil, and chopped shallot.
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Stir the diced red tomato, halved pear tomatoes, and diced tomatillos into the avocado mixture.
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Ladle the cold soup into bowls and top with a generous spoonful of the avocado-tomato mixture.
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Garnish with slivered fresh cilantro and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 226.5kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 29.8mg2%
- Total Carbohydrate 38.2g13%
- Dietary Fiber 13.7g55%
- Sugars 13.4g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
