YIELD 3 servings
1 cup fresh cilantro
1/4 cup extra-virgin olive oil
1 medium onion
2 tablespoons olive oil
2 cups yellow cherry tomatoes (or any summer cherry tomatoes)
1/2 cup red cherry tomatoes, chopped
1/2 cup black cherry tomatoes, chopped
1 avocado, sliced
1. To prepare cilantro oil, place cilantro in a food processor or blender; process, adding olive oil until mixture is smooth and pourable.
2. To prepare soup, sauté onion in olive oil over a medium heat until translucent, 4 to 5 minutes. Add yellow tomatoes and cook until most of the liquid has been removed from tomatoes, about 20 minutes. Place in a food processor or blender and blend until smooth, about 2 minutes. Season with salt and pepper. Cool completely.
3. Place red and black tomatoes in a bowl. Season with salt and pepper. Add 1 tablespoon cilantro oil. Toss to coat.
4. Serve soup, chilled or hot, topped with tomato mixture, slices of avocado and a drizzle of cilantro oil.
Per serving: 240 Calories, 20g Fat, 0mg Cholesterol, 35mg Sodium, 14g Carbohydrate, 6g Fiber, 3g Protein
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