Chilled Sungold Soup

based on a recipe from The Tomato Festival Cookbook by Lawrence Davis-Hollander

serves 6

Soup Ingredients:

• 2 pints Sungold tomatoes, stems removed
• 2 shallots, finely diced
• sea salt
• 1 cup water

Relish Ingredients:

• 3 tablespoons wine vinegar
• 2 teaspoons finely diced and seeded hot pepper (optional)
• 2 tablespoons extra-virgin olive oil
• 1 firm but ripe avocado, finely diced
• 1 tablespoon chopped basil (or cilantro)

Directions:

1. Rinse the tomatoes and put them into a heavy saucepan with a tight-fitting lid along with half of the shallots, 1/2 teaspoon of salt, and the water. Cook over medium-high heat, listening closely to hear the popping of the tomatoes. Keep an eye on the water amount so the tomatoes do not scorch. Add a few tablespoons of water if necessary.
2. Once the sungold tomatoes have released their juices, lower the heat and cook for 25 minutes, stirring frequently.
3. Using a foley foodmill (or a sieve/colander and a spoon), pass the tomatoes through to remove the skins. You’ll have about 2 cups of puree. Chill well and taste for salt.
4. To make the relish, combine the rest of the shallots in a medium bowl with the vinegar, optional hot pepper, olive oil, avocado, and basil. Season with a little salt and pepper.
5. Spoon the soup into small cups, add the garnish, and serve.

Variations:

You don’t have to chill the soup if you don’t have time! It goes great with grilled cheese! You can also leave out the garnish, or add a different garnish! Garlic can also be used along with the shallots.

I have also made the soup and then frozen it for later use, either hot or cold!