Philippe Bertineau's Chilled Heirloom Tomato Soup

Name: Philippe Bertineau's Chilled Heirloom Tomato Soup
Yield: 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large leek, white part only, split, rinsed well, coarsely chopped; 1 stalk celery, coarsely chopped; 1 small bulb fennel, coarsely chopped; 1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped; ½ medium Spanish onion, coarsely chopped; ½ bulb garlic, unpeeled, cut crosswise in half and crushed gently; 1 sprig thyme, 1 sprig rosemary, ¼ bunch parsley, 3 sprigs basil, ¾-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string; ¾-inch-diameter of dry fennel sticks, all tied together with kitchen string; 1 tablespoon anise seeds, 1 tablespoon fennel seeds, 1 teaspoon coriander seeds, all placed on a thick square of cheesecloth, gathered into a bundle and tied with kitchen string; 15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces; Salt and freshly ground white pepper to taste; Tabasco sauce to taste; Celery salt to taste; 6 ounces guacamole

By Jonathan Reynolds

Published September 23, 2000

Total Time: 40 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

2 tablespoons extra-virgin olive oil
1 large leek, white part only, split, rinsed well, coarsely chopped
1 stalk celery, coarsely chopped
1 small bulb fennel, coarsely chopped
1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped
½ medium Spanish onion, coarsely chopped
½ bulb garlic, unpeeled, cut crosswise in half and crushed gently

HERB BOUQUET GARNI

1 sprig thyme, 1 sprig rosemary, ¼ bunch parsley, 3 sprigs basil, ¾-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string
¾-inch-diameter of dry fennel sticks, all tied together with kitchen string

SEED BOUQUET GARNI

1 tablespoon anise seeds, 1 tablespoon fennel seeds, 1 teaspoon coriander seeds, all placed on a thick square of cheesecloth, gathered into a bundle and tied with kitchen string
15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces
Salt and freshly ground white pepper to taste
Tabasco sauce to taste
Celery salt to taste
6 ounces guacamole

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil in a large saucepan over medium heat, add the vegetables (but not the tomatoes). Cover and sweat for 10 minutes, until soft but not brown. Add the bouquets garnis and tomatoes to 3 cups water. Bring to a boil and cook for 15 minutes, until the tomatoes are softened but not overcooked, then season with salt and pepper.
Step 2
Transfer the mixture to a large heatproof bowl and cool in a container of ice and water. (This will allow the tomatoes to retain their color.)
Step 3
Remove the bouquets garnis and, in batches, puree the mixture in a blender. Pass through a food mill into a large bowl and season to taste with salt, white pepper, Tabasco and celery salt. Refrigerate until cold (but not freezing) to taste the full flavor of the tomatoes.
Step 4
Ladle the cold tomato soup into soup bowls and place a spoonful of the guacamole in the center and then garnish with a basil flower.