*  Exported from  MasterCook  *
               Cold Spicy Tomato Soup With Avocado And Chives
 Recipe By     : Cooking Live Show #CL8908
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pound         ripe tomatoes
    1                    garlic clove
      1/2  cup           well-chilled chicken or vegetable broth
      1/2  teaspoon      ground cumin
                         salt and freshly ground black pepper
                         a lime -- to taste , juice of
                         tabasco -- or to taste
      1/2                california avocado -- cut into 1/2-inch
                         -- dice
    2      teaspoons     minced fresh chives
 Fill a large pot with water and bring to a boil. Core each tomato and
 cut a small “x” in the skin on the opposite end. Lower 2 or 3 tomatoes
 into the boiling water and let blanch for 15 to 20 seconds or until
 the skins start to peel. Immediately transfer the tomatoes to a large
 bowl of iced water. Blanch the remaining tomatoes in the same manner.
 Peel each tomato by pulling the skins off with a paring knife. Cut
 each tomato in half crosswise and squeeze out the seeds. Coarsely chop
 the seeded tomatoes.
 In a blender or food processor puree the garlic clove and the chopped
 tomatoes. Add the broth, cumin, salt, pepper, and 1 tablespoon lime
 juice, continuing to puree until smooth. Pour the soup into a metal
 bowl, set the bowl in a bowl of iced water, and stir the soup
 occasionally until it is very cold. Taste and adjust seasoning with
 Tabasco, salt, pepper and lime juice. Divide the avocado and the
 chives between two chilled bowls and ladle the soup over them.
 Yield: 3 cups, 2 servings
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