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Ingredientes
- 1 1/2 lb Ripe tomatoes
- 1 x Garlic clove
- 1/2 c. Well-chilled chicken or possibly vegetable broth
- 1/2 tsp Grnd cumin Salt and freshly grnd black pepper A lime, to taste , juice of Tabasco, or possibly to taste
- 1/2 x California avocado, cut into 1/2-inch dice
- 2 tsp Chopped fresh chives
Direcciones
- Fill a large pot with water and bring to a boil. Core each tomato and cut a small "x" in the skin on the opposite end. Lower 2 or possibly 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or possibly till the skins start to peel. Immediately transfer the tomatoes to a large bowl of iced water.
- Blanch the remaining tomatoes in the same manner. Peel each tomato by pulling the skins off with a paring knife. Cut each tomato in half crosswise and squeeze out the seeds. Coarsely chop the seeded tomatoes.
- In a blender or possibly food processor puree the garlic clove and the minced tomatoes. Add in the broth, cumin, salt, pepper, and 1 Tbsp. lime juice, continuing to puree till smooth. Pour the soup into a metal bowl, set the bowl in a bowl of iced water, and stir the soup occasionally till it is very cool. Taste and adjust seasoning with Tabasco, salt, pepper and lime juice. Divide the avocado and the chives between two chilled bowls and ladle the soup over them.
- Yield: 3 c., 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 693g | |
| Calories 225 | |
| Calories from Fat 100 | 44% |
| Total Fat 11.22g | 14% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 1818mg | 52% |
| Total Carbs 31.16g | 8% |
| Dietary Fiber 12.2g | 41% |
| Sugars 16.84g | 11% |
| Protein 7.05g | 11% |
