Low Fat Soup Recipes

Ingredients:

1 tbsp olive oil, plus 1 teaspoon
2 large onions, chopped
3 1/2 lb yellow tomatoes, chopped -8 cups
salt & freshly ground black pepper, to taste
1 ripe hass avocado
1/4 cup chopped fresh cilantro, plus 2 tablespoons -slivered
2 tbsp fresh lime juice
1 tbsp chopped shallot
1/3 cup seeded and diced ripe red tomato
1/3 cup yellow pear tomatoes, halved
2 small tomatillos, husked and diced

Instructions:

1. In a large saucepan, heat 1 tablespoon oil over medium heat. Add onions
and cook, covered, stirring occasionally until translucent, 4 to 5 minutes.
Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20
minutes. 2. In a blender or food processor, puree tomato mixture in 2
batches. Press through a fine sieve into a large bowl, discarding skins and
seeds. Season with salt and pepper. Cover and refrigerate until chilled,
at least 2 hours or overnight 3. Just before serving, peel and pit avocado.
In a small bowl, mash avocado, chopped cilantro, lime juice and shallot
into a coarse puree. Season with salt and pepper. In another small bowl,
toss red tomato, yellow pear tomatoes and tomatillos with remaining 1
teaspoon oil. 4. To serve, ladle soup into 6 chilled soup plates. Place a
scoop of avocado puree in the center and surround with some of the tomato
mixture. Garnish with slivered cilantro and a grinding of black pepper.

Developed by Charlie Trotter, Charlie Trotter's, 816 West Armitage Avenue,
Chicago, IL, (773) 248-6228.

MAKES ABOUT 6 CUPS, FOR 6 SERVINGS.

160 calories per serving; 4 grams protein; 9 grams fat(1.3 grams saturated
fat); 21 grams carbohydrate; 480 mg sodium; 0 mg cholesterol; 4 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6