Tiered Tomato Soup

Tiered Tomato Soup
Photo by James Carrier

Ingredients

  • 2 firm-ripe avocados (8 oz. each)
  • ¾ cup fat-skimmed chicken broth
  • 3 to 4 tablespoons white wine vinegar
  • 1 cucumber (12 oz.)
  • 2 pounds ripe tomatoes
  • 3 tablespoons minced shallots
  • 1 teaspoon minced fresh tarragon
  • + 3 more ingredients
    • Salt
    • ¼ cup sour cream
    • 3 tablespoons lime juice

1. 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....

View full recipe at My Recipes

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