Philippe Bertineau's Chilled Heirloom Tomato Soup

Name: Philippe Bertineau's Chilled Heirloom Tomato Soup
Total time: 40 min
Yield: 4 to 6 servings
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; 1/2 medium Spanish onion, coarsely chopped; 1/2 bulb garlic, unpeeled, cut crosswise in half and crushed gently; 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; 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

By Jonathan Reynolds

Total Time: 40 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

2tablespoons extra-virgin olive oil
1large leek, white part only, split, rinsed well, coarsely chopped
1stalk celery, coarsely chopped
1small bulb fennel, coarsely chopped
1medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped
½medium Spanish onion, coarsely chopped
½bulb garlic, unpeeled, cut crosswise in half and crushed gently

Herb Bouquet Garni

1sprig thyme, 1 sprig rosemary, ¼ bunch parsley, 3 sprigs basil, ¾-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string
¾-inch-diameter of dry fennel sticks, all tied together with kitchen string

Seed Bouquet Garni

1tablespoon 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
15large, 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
6ounces guacamole

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
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.