Yellow Cherry Tomato Soup w/Avocado

Here's a recipe for a really simple and refreshing soup that is not only good but good for you. I used yellow pear tomatoes for this which are similar to cherry tomatoes but slightly larger and yellow in color. If these are not available you can certainly make this with other cherry tomatoes. I would only recommend against using the much sweeter grape tomatoes. The soup can be served warm or chilled depending on the time of year and your preference.

To make the soup you will need:

3 pints yellow pear tomatoes - cut in half
1 pint red cherry tomatoes - cut in half

1 vidalia onion - chopped

2 avocado - cut into slices

1/2 cup fresh basil

2 tbs olive oil

salt and pepper to taste

Start by heating 1 tbs olive oil over medium-high heat and cook the onions for 5 to 10 minutes until soft and just slightly browned. Add the yellow pear tomatoes to the pot and stir. Turn heat down to medium and simmer for 20 minutes. Transfer to a blender or food processor and puree and then chill if desired.

Chop basil and mix with remaining tbs. of olive oil. Pour oil/basil mixture over the pint of halved cherry tomatoes and mix together and salt to taste.

Serve soup in a shallow soup bowl and garnish with 3 or 4 avocado slices on the perimeter of the bowl. Spoon cherry tomatoes with basil oil in a nice line across the bowl and serve.

Makes 4 servings.

I served this with a New Zealand Sauvignon Blanc, but it would also pair very nicely with Riesling.