Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
For the purposes of this recipe, it is important to remember that the avocado and the tomato are both fruits. A curious fact to some, simple knowledge for many.
For the purposes of this recipe, it is important to remember that the avocado and the tomato are both fruits. A curious fact to some, simple knowledge for many. Hot summer days mean a steady of flow of delicious tomatoes and luscious avocados. Finding new ways to use both can make for a delightful culinary adventure. One way that's old hat to many gourmets, but new to me, is to turn them into a delicious, refreshing chilled soup. The result is nothing short of an homage to the marriage of two of summer's most storied fruits.
3 large Hass avocados - peeled and pitted
2 ripe heirloom tomatoes, peeled
1 small sweet onion, quartered
1 green bell pepper, de-seeded
¼ cup fresh lemon juice
4 cups tomato juice
1½ cups plain yogurt
⅓ cup chopped fresh chives
Pinch of chopped cilantro (optional)
3 limes, wedged
salt and pepper to taste
Place tomatoes, avocados, onion, bell pepper, and lemon juice into a blender or food processor, and mix until smooth. Pour in 1 cup tomato juice, and blend well.
Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt.
Chill well. Serve cold in bowls with lime slices on the side. Garnish with a splash of yogurt, chives, and cilantro as desired. Add pepper to taste.