Chilled tomato soup recipe(overnight recipe)
3 pounds Heirloom Tomato = about 4 Cups “juice”
4 teaspoons Sherry Vinegar
4 teaspoons Sugar
4 teaspoons Salt
1 or 2 Avocado
1 Lime, for juicing
Hepp’s Flavored Salt for garnish
Olea Extra Virgin Olive Oil for garnish

Core Tomatoes and chop into roughly ½ inch dice. Use a food mill to crush the flesh and separate skin and seeds. (If not using a food mill, skin and seed Tomato and then chop flesh finely saving any juices to incorporate together) For each Cup of “juice” add a teaspoon each of Vinegar, Sugar and Salt. Allow to chill overnight in a glass bowl to develop flavor. For each serving, slice Avocado in half and remove the pit and then use a large spoon to remove the flesh- place upside down in a shallow soup bowl. Pour Tomato soup around the Avocado without overfilling and then garnish with a squeeze of Lime Juice and Hepp’s flavored salt, such as 7-Fire Smoked, and pour EVO around. Serve with a fork & spoon.

-Chef Richard Jones, Green Door Gourmet

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