Tiered Tomato Soup
from Sunset Magazine
2 pounds ripe tomatoes
3 to 4 Tbls white wine vinegar
Salt
2 firm-ripe avocados (8 oz each)
3/4 cup chicken broth
1/4 cup sour cream
3 Tbls lime juice
1 cucumber (12 oz)
3 Tbls minced shallots
2 tsp minced fresh tarragon
Rinse and core tomatoes; cut into chunks. Whirl in blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season puree to taste with2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.
Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.
Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8" pieces; about 1 cup. In a small bowl, mix cucumber, shallots, 1 Tbl vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes.
To serve, stir avocado mixture to blend and pour equal portions into glasses (clear glasses to see the layers - 12 to 16 oz each) Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture.
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