Vegetarian Chilled Yellow Tomato Soup With Avocado

• 1 tablespoon olive oil, plus 1 teaspoon
• 2 large onions, chopped
• 3 12 lbs yellow tomatoes, chopped,8 cups
• salt
• freshly ground black pepper
• 1 ripe avocado
• 14 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped shallot
• 13 cup seeded and diced ripe tomatoes
• 13 cup yellow pear tomato, halved
• 2 small tomatillos, husked and diced

1. In a large saucepan, heat 1 tablespoon oil over medium heat.
2. Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes.
3. Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes.
4. In a blender or food processor, puree tomato mixture in 2 batches.
5. Press through a fine sieve into a large bowl, discarding skins and seeds.
6. Season with salt and pepper.
7. Cover and refrigerate until chilled, at least 2 hours or overnight.
8. Just before serving, peel and pit avocado.
9. In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree.
10. Season with salt and pepper.
11. In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil.
12. To serve, ladle soup into 6 chilled soup plates.
13. Place a scoop of avocado puree in the center and surround with some of the tomato mixture.
14. Garnish with slivered cilantro and a grinding of black pepper.

olive oil, onions, yellow tomatoes, salt, freshly ground black pepper, avocado, fresh cilantro, lime juice, shallot, tomatoes, yellow pear tomato

Taken from www.food.com/recipe/vegetarian-chilled-yellow-tomato-soup-with-avocado-20058 (may not work)