Cold Tomato Soup with Avocado Cream

This is a GREAT recipe. I made it for company and they wanted the recipe. I added a little cream to the tomato soup to reduce the acidity a little.

 Cold Tomato Soup with Avocado Cream Recipe

Ingredients

250 grams ripe tomatoes

1 shallot, finely chopped

4 table spoon olive coil

2 table spoon wine vinegar

Salt and freshly ground black pepper

½ small avocado

½ clove garlic, crushed

2 table spoon milk

2 table spoon lemon juice

Sugar, to taste

A fresh mint sprig, to garnish

Method of preparation

Chop the tomatoes, then puree in a food processor or blender until smooth. Press through a sieve and reserve the pulp, discarding the skin and seeds. Place the tomato pulp in a bowl.

Stir the shallot, oil and wine vinegar into the tomato pulp and mix well. Season to taste with salt and pepper and set aside.

For the avocado cream, peel and stone the avocado, then slice the flesh.

Place the sliced avocado in a bowl, then mix with the garlic, milk, lemon juice, sugar and salt to taste.

Blend the avocado mixture in a food processor or blender until smooth and well mixed.

Serve the tomato soup in a soup bowl and spoon the avocado cream into the center of the soup.

Garnish with a fresh mint sprig and fresh crusty bread or toast.

NOTE: For an even more elegant presentation, make a design in or swirl the two soups.