Low Fat Chilled Yellow Tomato Soup With Avocado Recipe

Ingredients

1 tablespoon olive oil, plus 1 teaspoon

2 large onions, chopped

3 1/2 pounds yellow tomatoes, chopped

--8 cups

salt & freshly ground black pepper, to taste

1 ripe hass avocado

1/4 cup chopped fresh cilantro, plus 2 tablespoons

-- slivered

2 tablespoons fresh lime juice

1 tablespoon chopped shallot

1/3 cup seeded and diced ripe red tomato

1/3 cup yellow pear tomatoes, halved

2 small tomatillos, husked and diced

Method

1.In a large saucepan, heat 1 tablespoon oil over medium heat.

Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes.

Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes.

2.In a blender or food processor, puree tomato mixture in 2 batches.

Press through a fine sieve into a large bowl, discarding skins and seeds.

Season with salt and pepper.

Cover and refrigerate until chilled, at least 2 hours or overnight 3.

Just before serving, peel and pit avocado.

In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree.

Season with salt and pepper.

In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil.

4.To serve, ladle soup into 6 chilled soup plates.

Place a scoop of avocado puree in the center and surround with some of the tomato mixture.

Garnish with slivered cilantro and a grinding of black pepper.

Developed by Charlie Trotter, Charlie Trotter's, 816 West Armitage Avenue, Chicago, IL, (773) 248-6228.

MAKES ABOUT 6 CUPS, FOR 6 SERVINGS.

160 calories per serving; 4 grams protein; 9 grams fat(1.

3 grams saturated fat); 21 grams carbohydrate; 480 mg sodium; 0 mg cholesterol; 4 grams fiber.

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