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Chilled Sun Gold Soup

Yield
Servings (as an appetizer)
Prep time
2 1⁄2 hours
Courses
Soups | Side dishes
Special Diets
Vegan
Food Allergies
Dairy-free | Gluten-free
Source

from Local Flavors, by Deborah Madison. Available in the Co-op's book section!

Description

"You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison

Ingredients

2 pttomatoes (Sun Gold!)
2 shallots (finely diced)
  salt
  pepper (freshly ground)
3 Tvinegar (Spanish chardonnay, or champagne, plus a few drops of sherry vinegar)
2 tchili (Serrano, finely diced and seeded, optional)
2 Tolive oil (extra virgin)
1 avocado (firm, diced)
1 Tbasil (or cilantro, fresh, chopped)

Instructions

Place the stemmed and rinsed tomatoes in a heavy saucepan with a tight-fitting lid. Add half the shallots, 1/2 tsp of salt, and 1 cup water. Cook over medium-high heat, keeping an ear to the pot. Soon you'll hear the tomatoes popping. Take a peek after a few minutes to make sure there's still sufficient moisture in the pot - you don't want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook, still covered, for 25 minutes.

Run the tomatoes through a food mill. You'll have about 2 cups. Chill well, then salt to taste.

Just before serving, combine the remaining shallots in a bowl with the vinegar, chili (if using), oil, avocado, and herbs. Spoon the soup into small cups, top with the garnish, and serve.