Chilled Tomato Soup with Basil Guacamole Recipe | James Beard Foundation

Name: Chilled Tomato Soup with Basil Guacamole Recipe | James Beard Foundation
Ingredients: 3 cups unsalted chicken or vegetable broth; 3 tablespoons extra virgin olive oil; 2 sprigs thyme; 2 sprigs basil; 1 bay leaf; 3/4 cup sliced onions; 1/2 cup sliced leek, white part only; 1/4 cup sliced fennel; 1/4 cup sliced celery; 1 large red bell pepper, sliced; 2 large cloves garlic, peeled and chopped; 1 tablespoon tomato paste; 2 pounds heirloom tomatoes, peeled, cored, and cut into 1/2-inch pieces (about 3 cups); 1/2 cup tomato juice; Tabasco sauce, to taste; Celery salt, to taste; Salt and freshly ground white pepper, to taste; 2 avocados, cut into large pieces; 2 sprigs basil, chopped; Juice of 1 lemon; 5 drops Tabasco sauce; Salt, to taste

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When a group of chefs from Daniel Boulud’s Dinex Group came to the Beard House, the multiple JBF Award–winning icon’s influence was felt throughout the menu.

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Ingredients

3 cups unsalted chicken or vegetable broth
3 tablespoons extra virgin olive oil
2 sprigs thyme
2 sprigs basil
1 bay leaf
3/4 cup sliced onions
1/2 cup sliced leek, white part only
1/4 cup sliced fennel
1/4 cup sliced celery
1 large red bell pepper, sliced
2 large cloves garlic, peeled and chopped
1 tablespoon tomato paste
2 pounds heirloom tomatoes, peeled, cored, and cut into 1/2-inch pieces (about 3 cups)
1/2 cup tomato juice
Tabasco sauce, to taste
Celery salt, to taste
Salt and freshly ground white pepper, to taste
2 avocados, cut into large pieces
2 sprigs basil, chopped
Juice of 1 lemon
5 drops Tabasco sauce
Salt, to taste