2
|
large tomatoes, peeled, quartered, and seeded |
1 |
cup reduced-sodium chicken broth |
1/3 |
cup chopped onion (1 small) |
1 |
tablespoon snipped fresh basil |
|
Few dashes bottled hot pepper sauce (optional) |
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Avocado Soup (recipe below) |
| 1. |
In a medium saucepan combine tomatoes, broth, onion, tomato paste, basil, sugar, and hot pepper sauce, if desired. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until onion is very tender. Remove from heat and cool for 10 minutes. |
| 2. |
Place half of the tomato mixture in a blender or food processor. Cover and blend or process until smooth. Repeat with the remaining mixture.* Return all to the saucepan; heat through. |
| 3. |
Serve in demitasse cups with Avocado Soup. To swirl the soups together, hold cup tilted at an angle when spooning in first soup. Continue holding it at the same angle while spooning the other soup into the cups. Return the cup to a level position and swirl soups together with a spoon. Makes 8 servings. |
| |
Avocado Soup: In a blender or food processor combine 2 ripe medium avocados, halved, seeded, peeled, and cut up, 1/3 cup chopped onion, 1 clove garlic, minced, and 1 1/4 cups reduced-sodium chicken broth. Cover and blend or process until almost smooth. Transfer to a medium saucepan. Whisk in 1/2 cup light dairy sour cream and, if desired, a few dashes bottled hot pepper sauce. Heat through over medium heat; do not boil.
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* At this point soup can be chilled up to 24 hours. |
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