Summertime Chilled Tomato Soup With Guacamole
By: Amy Jeanroy
Published: July 11, 2015

The wonderful thing about the garden season is that you have such a variety of foods that need little done to them to taste wonderful. Try harvesting a few of your favorite veggies, and breaking out the hand blender to make the perfect appetizer or first course. 
If you have never tried cold soups,  you are in for a treat. They retain all the robust flavor of the fresh ingredients, and are perfect for an evening meal, with a baguette of crusty bread and some good cheese. 
Try this recipe from Eatwell 101: Tomato and Strawberry Gazpacho. It's unique blend of fruit and vegetables makes this a one of a kind meal. 

Then, try this cool, smooth Cucumber Gazpacho for something different. This one is from Joy of Kosher and it's fabulous! 

Finally, how about this new twist on the more traditional Tomato soup? This one, from Patissiar Francois Payard, is lovely served as an appetizer, or a light lunch. It's beautiful and interesting with the dollop of fresh Guacamole. We just love this! 

 
Chilled Tomato Soup with Guacamole
Makes Enough for 20 Small Glasses
For the Soup
2 tablespoons extra virgin olive oil
1/2 medium Spanish onion, chopped
1 celery stalk, chopped
1/2 fennel bulb
1 red bell pepper, seeds and ribs removed, chopped
4 garlic cloves, chopped
1 bouquet garni (1 thyme sprig, 1 rosemary sprig, 2 parsley sprigs, and 3 basil sprigs, all tied together with kitchen twine)
8 large, very ripe beefsteak tomatoes, cut into 8 pieces each
Fine sea salt
Freshly ground white pepper
4 drops Tabasco sauce
1/4 teaspoon celery salt
 
For the Guacamole
1/2 ripe avocado, coarsely chopped
Grated zest and juice of 1/2 lime
1 tablespoon finely chopped red onion
1/2 jalapeño pepper, seeds and ribs removed, finely chopped
1/4 red bell pepper, peeled, seeded, and finely chopped
1 cilantro sprig, chopped
Fine sea salt
Freshly ground white pepper
For the Garnish
20 basil leaves
1)     Heat the olive oil in a stockpot over medium-high heat. Add the onion, celery, fennel, bell pepper, and garlic. Cook for 10 minutes, until very soft. Do not let the vegetables brown. Add the bouquet garni, tomatoes, and 21/2 cups water. Bring to a boil and cook for 15 minutes, or until the tomatoes have softened. Season with salt and pepper.
2)     While the soup is cooking, fill a large pot with very cold water and ice cubes to make an ice water bath. When the soup is ready, place the stockpot in the ice water bath to cool. Remove the bouquet garni.
3)     When the soup has cooled, transfer it to a blender and puree until smooth. Pass the purée through a fine-mesh strainer into a bowl. Add the Tabasco sauce and celery salt, and season to taste with salt and pepper. Set the soup aside.
4)     Place the avocado in a small bowl and mash it with a fork until smooth. Stir in the lime zest and juice, red onion, jalapeño, bell pepper, and cilantro, and season with salt and pepper.
5)     Ladle the chilled soup into 20 small glasses or bowls. Place a spoonful of the guacamole in the center of each one, and garnish with a basil leaf. Arrange on a platter, and serve cold.