Tiered Tomato Soup

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs tomatoes, ripe
• 3 -4 tablespoons wine vinegar
• salt, to taste
• 2 avocados, firm-ripe
• 3/4 cup chicken broth, fat-skimmed
• 1/4 cup sour cream
• 3 tablespoons lime juice
• 1 cucumber
• 3 tablespoons shallots, minced
• 1 teaspoon tarragon, fresh, minced

Recipe

• 1 rinse and core tomatoes; cut into chunks. whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. discard residue. season purée to taste with 2 to 3 tablespoons vinegar and salt. cover and chill until cold, at least 1 hour.
• 2 peel and pit avocados; cut into chunks. in a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. add salt to taste. cover surface with plastic wrap and chill until cold, at least 1 hour.
• 3 peel cucumber; cut in half lengthwise and scoop out and discard seeds. dice cucumber into 1/8-inch pieces; you should have about 1 cup. in a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon. cover and chill until cold, at least 30 minutes.
• 4 to serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz. each). whisk tomato mixture to blend and gently pour over avocado. top with diced-cucumber mixture. clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work. you can also use soup bowls and keep the layers a surprise.