Chilled Sungold Tomato Soup

Serves 6 as an appetizer

2 pints Sungold tomatoes
2 shallots, or small mild onions finely diced
sea salt & fresh ground pepper
3 tbsp. Spanish Chardonnay vinegar or champagne vinegar
2 tbsp. extra virgin olive oil
1 firm avocado, finely diced
1 tbsp. fresh basil or cilantro, chopped

Preparation:
Pluck stems off of the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots/onions, ½ tsp. salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to make sure there’s sufficient moisture in the pan – 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, covered, for 25 minutes. Run the tomatoes through a food mill. You’ll have about 2 cups. Chill well, and then taste for salt.

Just before serving, combine the remaining shallots in a bowl with the vinegar, oil, avocado, and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups, divide the garnish among them, and serve.

Cheryl notes ~ this is one of our favorite soups – it is delicious and easy to make (we eat it warm). The soup can be frozen for a winter day...if it lasts that long!!

Submitted by Kate Sullivan
Source: Local Flavors by Deborah Madison