Golden Gazpacho

Serves 4-6

Certain varieties of golden tomatoes have a rich, velvety texture; this soup highlights that luscious quality.

    * 4 or 5 ripe golden or orange tomatoes
    * 3 cups homemade chicken stock
    * 1 small red onion, minced
    * 2 teaspoons finely minced garlic
    * juice of 1 lime
    * kosher salt and black pepper in a mill
    * 1 ripe avocado, peeled and sliced
    * 4 tablespoons best-quality extra-virgin olive oil
    * 2 tablespoons fresh minced chives

Peel the tomatoes and gently remove their seeds. Chop the tomato flesh very finely or pass it through a food mill (do not purée in a blender or processor) and place it in a large bowl. Stir in the stock, onion, garlic and lime juice. Taste the soup and season with salt and pepper. Fold in the avocado and chill the soup for at least one hour. Remove the soup from the refrigerator, ladle into soup bowls, and top each serving with a generous tablespoon of olive oil and a sprinkling of chives.
 

Copyright 1996 by Michele Anna Jordan, author of the Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.