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Tomato Soup
-1 oz. oil olive, pommace
-2 oz. onion finely chopped
-1 oz. shallots minced
-1/4 oz. garlic minced
-3 cups tomato heirloom ripe 3/4 inch diced
-3 cups vegetable broth
*-1 bouquet garni
-to taste salt sea, fine
-to taste pepper white, ground from a mill

Basil Guacamole
-1/2 oz. shallots minced
-1 avocado peeled, pitted, cut into 1/4 inch dice
-2 sprig basil, fresh, finely chopped
-1 lemon, fresh, juice
-1/4 oz. oil olive, extra virgin
-to taste salt sea, fine
-to taste pepper white, ground from a mill

*For bouquet garni:
-1 sprig of fresh thyme
-1 bayleaf
-1 sprig basil
-tie all together with cheese cloth and butchers twine.



For the Tomato Soup:

  1. In a heavy bottom pot add the olive oil and heat over a medium flame.
  2. Add the remaining ingredients and simmer slowly for 30 minutes.
  3. Remove the soup from the heat and cool for 3 hours in an ice bath.
  4. Discard the bouquet garni.
  5. Blend soup in a blender until smooth.
  6. Check seasoning, strain and refrigerate until needed.

For the Basil Guacamole:

  1. In a stainless steel bowl combine all the ingredients and mix well using a wooden spoon. Refrigerate until needed.

To Serve:

  1. Poor the chilled Heirloom Tomato Soup into a chilled soup bowl. Place the guacamole in the center and garnish with a basil leaf, and a few drops of extra virgin olive oil.

Yields 4 Servings