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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chilled Tomato Soup with Avocado Salsa

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chilled Tomato Soup with Avocado Salsa Empty Chilled Tomato Soup with Avocado Salsa

    Post by Lobo Wed 03 Feb 2016, 11:46 pm

    Chilled Tomato Soup with Avocado Salsa Img21l
    Chilled Tomato Soup with Avocado Salsa
    Chilled Tomato Soup with Avocado Salsa Translucent
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    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 6
    This soup can also be served warm. Garnish with tiny croutons crisped in butter or with a bit of finely chopped fresh herbs. If you like, when serving the soup chilled, include an ice cube in each bowl.






    • 193

    Ingredients:


    • 2 Tbs. olive oil
    • 5 large shallots, finely diced (about 1 cup)
    • 4 lb. (8 or 9 medium or 4 large) ripe,
        juicy tomatoes, cored and cut into big pieces
    • 3 fresh thyme sprigs
    • 1 cup tomato juice, water or chicken broth
    • 1 tsp. sea salt
    • Freshly ground pepper, to taste



    For the salsa:


    • 1 ripe, firm avocado
    • 1 shallot, finely diced
    • 2 Tbs. fresh lime juice
    • 1 Tbs. finely chopped fresh cilantro
    • 2 tsp. olive oil
    • Sea salt, to taste

    • Sour cream or crème fraîche for garnish

    Chilled Tomato Soup with Avocado Salsa Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    In a wide heavy saucepan over medium-low heat, warm the olive oil. Add the shallots and cook, stirring often, until softened but not browned, about 5 minutes. Add the tomatoes, thyme, tomato juice, salt and pepper. Bring to a boil, reduce the heat to low and simmer, stirring occasionally, for 30 minutes.

    Pass the soup through a food mill. If the taste and texture are a little thin, return the soup to very low heat and cook, stirring frequently, until thick and flavorful. Remove from the heat and let cool to room temperature. Cover and refrigerate until well chilled, at least 3 hours or overnight.

    To make the salsa, peel, pit and dice the avocado. In a medium bowl, toss the avocado with the shallot, lime juice, cilantro and olive oil. Season with salt.Ladle the soup into individual bowls. Top each with a spoonful of salsa and a spoonful of sour cream. Serves 4 to 6.

    Adapted from Williams-Sonoma TASTE Magazine, "Red, Ripe and True," by Deborah Madison (Summer 2002).
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