Ingredients
- 3 pound heirloom tomatoes (about 4 large tomatoes) peeled, cored and rough chopped
- 1 pound 1/2 tablespoon sherry vinegar
- 1/2 teaspoon minced garlic
- 1/2 cup extra virgin olive oil
- 1 teaspoon celery seed (optional)
- 1 teaspoon kosher salt
- 3 pound heirloom tomatoes (about 4 large tomatoes) peeled, cored and rough chopped
- 1 pound 1/2 tablespoon sherry vinegar
- 1/2 teaspoon minced garlic
- 1/2 cup extra virgin olive oil
- 1 teaspoon celery seed (optional)
- 1 teaspoon kosher salt
- 1 ripe haas avocado (about 8 ounces each)
- 1 teaspoon finely diced jalapeño pepper
- 1 teaspoon finely diced red onions
- 4 teaspoon medium basil leaves, sliced into bite-size pieces, plus 4 basil tops
- 1/4 teaspoon freshly squeezed lime juice
Preparation
Baking Directions:
Put the tomatoes, vinegar, garlic, celery seed and ¼ cup plus 2 tablespoons of olive oil in a food processor and process until smooth.
Strain through fine-mesh strainer into a bowl, pressing down on solids to extract as much of the flavorful liquid as possible.
Season the liquid with kosher salt and 3 to 4 grinds of fresh black pepper.
Cover the bowl and refrigerate for at least 3 hour or up to 24 hours.
Make the basil guacamole: Cut the avocado in half lengthwise and twist the halves apart.
Remove the pit by embedding the heel of the knife into it and pulling it out.
Score the avocado flesh with a knife.
Gently work a tablespoon around the edge of the avocado and gradually toward the bottom, carefully loosening the flesh until you can remove it; it should fall out in a medium-size dice.
Put the avocado flesh into a mixing bowl.
Mash it with a fork until it becomes a coarse texture.
Fold in jalapeño, red onion, basil, and lime juice.
Season the mixture with approximately 1 teaspoon salt.
This guacamole can be made up to 2 hours ahead of time.
If prepared in advance, it should be tightly covered and refrigerated.
Plating: Pour in 4 shallow chilled soup bowls.
Top each with a rounded tablespoon of guacamole.
Finish by drizzling the surface of the soup with remaining 2 tablespoons of extra-virgin olive oil, and garnish with 1 basil top.
Serve.
Embellishment: Top with garlic croutons or tomato-goat cheese bruschetta.
