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Ingredients
Cilantro Oil
1 cup fresh cilantro
¼ cup extra virgin olive oil
Soup
1 onion
2 tablespoons olive oil
2 cups yellow cherry tomatoes (or any summer cherry tomatoes)
½ cup red cherry tomatoes, chopped
½ cup black cherry tomatoes, chopped
1 avocado, sliced
Instructions
1 cup fresh cilantro
¼ cup extra virgin olive oil
Soup
1 onion
2 tablespoons olive oil
2 cups yellow cherry tomatoes (or any summer cherry tomatoes)
½ cup red cherry tomatoes, chopped
½ cup black cherry tomatoes, chopped
1 avocado, sliced
1. To prepare cilantro oil, place cilantro in a food processor or blender; process, adding olive oil until mixture is smooth and pourable.
2. To prepare soup, sauté onion in olive oil over a medium heat until translucent, 4 to 5 minutes. Add yellow tomatoes and cook until most of the liquid has been removed from tomatoes, about 20 minutes. Place in a food processor or blender and blend until smooth, about 2 minutes. Season with salt and pepper. Cool completely.
3. Place red and black tomatoes in a bowl. Season with salt and pepper. And add 1 tablespoon cilantro oil. Toss to coat.
4. Serve soup, chilled or hot, topped with tomato mixture, slices of avocado and a drizzle of cilantro oil.
Recipe by Relish Chef Jon Ashton, July 2009 This and That.
2. To prepare soup, sauté onion in olive oil over a medium heat until translucent, 4 to 5 minutes. Add yellow tomatoes and cook until most of the liquid has been removed from tomatoes, about 20 minutes. Place in a food processor or blender and blend until smooth, about 2 minutes. Season with salt and pepper. Cool completely.
3. Place red and black tomatoes in a bowl. Season with salt and pepper. And add 1 tablespoon cilantro oil. Toss to coat.
4. Serve soup, chilled or hot, topped with tomato mixture, slices of avocado and a drizzle of cilantro oil.
Recipe by Relish Chef Jon Ashton, July 2009 This and That.
