Avocado Veloute

June 28, 2011 8:42:54 AM PDT
Cold soup recipe from Chicago Chef Patrick Sheerin, The Signature Room

Serves four 6 oz. servings

  • 1 pound fresh green tomatoes, washed, cores removed
  • 1/2 jalapeno (you may need more depending on its spiciness)
  • 3 cloves garlic
  • 1/2 large onion, largely diced
  • 4 tablespoons extra virgin olive oil
  • 4 avocados
  • 1/2 cup cilantro leaves, washed and drained
  • 2 whole limes, zest and juice
  • vegetable stock if necessary
  • salt, to taste
  • pepper, to taste
  • dried corn, for garnish

Preheat the oven to 400-degrees F. Toss the tomatoes, jalapenos, garlic and onions with extra virgin olive oil, salt and pepper. Place on a baking tray and roast in the oven until the tomato skins blister and darken. Remove from the oven and let cool. Once cool combine the baked ingredients in a blender with the avocadoes, cilantro, lime zest and juice. Additional vegetable stock may be needed to get the soup to the correct consistency. This will depend on the water content of the vegetables. Pass the mixture through a fine mesh sieve and adjust the seasoning with a touch of salt. Garnish with sprigs of fresh cilantro, diced avocado and dried corn.

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