This is perfect for summer entertaining!
Chilled tomato soup with avocado coulis
INGREDIENTS:
Soup
2 pounds of plum tomatoes
1 red pepper, cut into cubes
1 red onion, peeled and cut into cubes
5 cloves of garlic, peeled and thinly sliced
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh basil
1 teaspoon sugar
1 cup olive oil
salt and pepper to taste
Coulis
1 avocado, peeled and pitted
juice from one lemon
salt and pepper to taste
2 tablespoons water
PREPARATION
Soup
Preheat oven to 350 degrees.
Wash tomatoes and cut into pieces (leave the skin on). Place tomatoes, peppers, onions, three cloves of sliced garlic and basil on a tray ? cover in sugar and salt and pepper. Spread thyme and rosemary on top and pour on the olive oil.
Cover with aluminum foil and place in oven for two hours.
Take out and cool down. Put in the refrigerator overnight.
Place vegetables in a mixer until a thick liquid. Strain through a chinois. Add salt and pepper to taste if needed.
Coulis
Place avocado, lemon juice, salt, pepper and water in blender until thick.
Place a little coulis in a martini glass, fill glass with tomato soup and garnish with more coulis. Serve cold. Serves 4
Jacques and Lysielle Cariot at Bleu Provence, and please tell them I sent you!
1234 8th St. S.
Naples, FL 34102
239.261.8239
