Low Fat Chilled Yellow Tomato Soup with Avocado Recipe

Low Fat Chilled Yellow Tomato Soup With Avocado Recipe

Ingredients

• 1 tablespoon olive oil, plus 1 teaspoon
• 2 large onions, chopped
• 3 1/2 pounds yellow tomatoes, chopped, 8 cups
• salt & freshly ground black pepper, to taste
• 1 ripe hass avocado
• 1/4 cup chopped fresh cilantro, plus 2 tablespoons, slivered
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped shallot
• 1/3 cup seeded and diced ripe red tomato
• 1/3 cup yellow pear tomatoes, halved
• 2 small tomatillos, husked and diced

Method

1. In a large saucepan, heat 1 tablespoon oil over medium heat.
2. Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes.
3. Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes.
4. In a blender or food processor, puree tomato mixture in 2 batches.
5. Press through a fine sieve into a large bowl, discarding skins and seeds.
6. Season with salt and pepper.
7. Cover and refrigerate until chilled, at least 2 hours or overnight 3.
8. Just before serving, peel and pit avocado.
9. In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree.
10. Season with salt and pepper.
11. In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil.
12. To serve, ladle soup into 6 chilled soup plates.
13. Place a scoop of avocado puree in the center and surround with some of the tomato mixture.
14. Garnish with slivered cilantro and a grinding of black pepper.
15. Developed by Charlie Trotter, Charlie Trotter’s, 816 West Armitage Avenue, Chicago, IL, (773) 248-6228.

MAKES ABOUT 6 CUPS, FOR 6 SERVINGS.

1. Calories per serving; 4 grams protein; 9 grams fat1 grams saturated fat; 21 grams carbohydrate; 480 mg sodium; 0 mg cholesterol; 4 grams fiber

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