Yellow Tomato Soup with Avocados and Cilantro Oil

Yellow Tomato Soup
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/johns-tomoto-soup-b.jpg?w=100
  • Yield: 3 servings
  • Prep: 10 mins
  • Cook: 25 mins

This fresh soup capitalizes on numerous varieties of sweet cherry tomatoes. We thought the combination of yellow and red tomatoes was pretty, but you can use any color you like. If you're not a cilantro fan, this works just as well with fresh basil.

Ingredients

Cilantro Oil:
1cup fresh cilantro
1/4cup extra-virgin olive oil
Soup:
1medium onion
2tablespoons olive oil
2cups yellow cherry tomatoes (or any summer cherry tomatoes)
1/2cup red cherry tomatoes, chopped
1/2cup black cherry tomatoes, chopped
1 avocado, sliced

Instructions

  1. To prepare cilantro oil, place cilantro in a food processor or blender; process, adding olive oil until mixture is smooth and pourable.
  2. To prepare soup, sauté onion in olive oil over a medium heat until translucent, 4 to 5 minutes. Add yellow tomatoes and cook until most of the liquid has been removed from tomatoes, about 20 minutes. Place in a food processor or blender and blend until smooth, about 2 minutes. Season with salt and pepper. Cool completely.
  3. Place red and black tomatoes in a bowl. Season with salt and pepper. Add 1 tablespoon cilantro oil. Toss to coat.
  4. Serve soup, chilled or hot, topped with tomato mixture, slices of avocado and a drizzle of cilantro oil.

Recipe by  Chef Jon Ashton.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 240
  • Fat 20g
  • Saturated Fat 3g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 14g
  • Cholesterol 0mg
  • Sodium 35mg
  • Potassium 780mg
  • Carbohydrate 14g
  • Fiber 6g
  • Sugars 4g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 50%
  • Calcium 4%
  • Iron 6%
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