CHILLED YELLOW TOMATO SOUP WITH AVOCADO

1 tablespoon olive oil

1 teaspoon olive oil

2 large onions; chopped

3 1/2 lbs. yellow tomatoes (about 8 cups); chopped

salt & freshly ground black pepper; to taste

1 ripe Hass avocado

1/4 cup cilantro; choppped fresh

2 tablespoons cilantro; slivered

2 tablespoons fresh lime juice

1 tablespoon shallot; chopped

1/3 cup ripe red tomato; seeded & diced

1/3 cup yellow pear tomatoes; halved

2 small tomatillos; husked & diced

1. In a large saucepan, heat 1 tablespoon oil over medium heat. Add onions and cook, covered, stirring occasionally until translucent, 4-5 minutes. Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes.

2. In a blender or food processor, puree tomato mixture in 2 batches. Press through a fine sieve into a large bowl, discarding skins and seeds. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or overnight.

3. Just before serving, peel and pit avocado. In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree. Season with salt and pepper. In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil.

4. To serve, ladle soup into 6 chilled soup plates. Place a scoop of avocado puree in the center and surround with some of the tomato mixture. Garnish with slivered cilantro and a grinding of black pepper.

Yields 6 servings (Serving size = 1 cup)

CALORIES: 160; PROTEIN: 4g; FAT: 9g; CARBS: 21g; SODIUM: 480mg; CHOL: 0mg; FIBER: 4g.

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