Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large leek, white part only, split, rinsed well, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 small bulb fennel, coarsely chopped
- 1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped
- ½ medium Spanish onion, coarsely chopped
- ½ bulb garlic, unpeeled, cut crosswise in half and crushed gently
Herb bouquet garni:
- 1 sprig thyme, 1 sprig rosemary, 1/4 bunch parsley, 3 sprigs basil, 3/4-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string
- 3/4-inch-diameter of dry fennel sticks, all tied together with kitchen string
Seed bouquet garni:
- 1 tablespoon anise seeds, 1 tablespoon fennel seeds, 1 teaspoon coriander seeds, all placed on a thick square of cheesecloth, gathered into a bundle and tied with kitchen string
- 15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces
- Salt and freshly ground white pepper to taste
- Tabasco sauce to taste
- Celery salt to taste
- 6 ounces guacamole
- Nutritional Information
Nutritional analysis per serving (4 servings)
286 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 9 grams dietary fiber; 18 grams sugars; 11 grams protein; 21 milligrams cholesterol; 816 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Heat the oil in a large saucepan over medium heat, add the vegetables (but not the tomatoes). Cover and sweat for 10 minutes, until soft but not brown. Add the bouquets garnis and tomatoes to 3 cups water. Bring to a boil and cook for 15 minutes, until the tomatoes are softened but not overcooked, then season with salt and pepper.
- Transfer the mixture to a large heatproof bowl and cool in a container of ice and water. (This will allow the tomatoes to retain their color.)
- Remove the bouquets garnis and, in batches, puree the mixture in a blender. Pass through a food mill into a large bowl and season to taste with salt, white pepper, Tabasco and celery salt. Refrigerate until cold (but not freezing) to taste the full flavor of the tomatoes.
- Ladle the cold tomato soup into soup bowls and place a spoonful of the guacamole in the center and then garnish with a basil flower.
Dining and Cooking