"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tiered Tomato Soup Recipe

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This recipe for Tiered Tomato Soup, by , is from The Watson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meg Burgin
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds ripe tomatoes, 3 to 4 tablespoons white wine vinegar, salt to taste, 2 firm, ripe avocados (8 oz. each), 3/4 cup chicken broth,
1/4 cup sour cream, 3 tablespoons lime juice, 1-12 ounce cucumber, 3 tablespoons minces shallots, 1 teaspoon minced fresh tarragon.

Directions:
Directions:
1. Rinse and core tomatoes; cut into chunks. Whirl in blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season puree to taste with 2 to 3 tablespoons white wine vinegar and salt. Cover and chill until cold, at least one hour.
2. Peel and pit avocados, cut into chunks. Whirl in a blender or food processor, whirl avocados, broth and sour cream until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least one hour.
3. Peel cucumber; cut in half lengthwise and scoop out seeds and discard. 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. Cove and chill until cold, at least 30 minutes.
4. To serve, stir avocado mixture to blend and pour equal portions into glasses. Whisk tomato mixture to blend and gently pour over avocado. Top with dices cucumber mixture.

Number Of Servings:
Number Of Servings:
6 to 8 first course servings
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
Clear, straight sided glasses or wine goblets show off the layers of color best.
Origin: SUNSET, August 2005

 

 

 

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