Yes, You Can Have Soup for Summer: Chilled Tomato Soup with Guacamole

Chilled Tomato Soup with Guacamole 3 copy

Tomato soup has got to be the only food that is equally as warming in winter as it is refreshing in summer…when served as a cold gazpacho, of course. If you’re ready to kick your summer soup up a notch, why not top it with guacamole? (I mean, why not top everything with guacamole, really)…but in this case, it takes soup up a serious level. Enjoy Francois Payard‘s chilled tomato soup with guacamole recipe.

Chilled Tomato Soup with Guacamole

Makes Enough for 20 Small Glasses


2 tablespoons extra virgin olive oil

1/2 medium Spanish onion, chopped

1 celery stalk, chopped

1/2 fennel bulb

1 red bell pepper, seeds and ribs removed, chopped

4 garlic cloves, chopped

1 bouquet garni (1 thyme sprig, 1 rosemary sprig, 2 parsley sprigs, and 3 basil sprigs, all tied together with kitchen twine)

8 large, very ripe beefsteak tomatoes, cut into 8 pieces each

Fine sea salt

Freshly ground white pepper

4 drops Tabasco sauce

1/4 teaspoon celery salt



1/2 ripe avocado, coarsely chopped

Grated zest and juice of 1/2 lime

1 tablespoon finely chopped red onion

1/2 jalapeño pepper, seeds and ribs removed, finely chopped

1/4 red bell pepper, peeled, seeded, and finely chopped

1 cilantro sprig, chopped

Fine sea salt

Freshly ground white pepper



20 basil leaves


1)     Heat the olive oil in a stockpot over medium-high heat. Add the onion, celery, fennel, bell pepper, and garlic. Cook for 10 minutes, until very soft. Do not let the vegetables brown. Add the bouquet garni, tomatoes, and 2 1/2 cups water. Bring to a boil and cook for 15 minutes, or until the tomatoes have softened. Season with salt and pepper.

2)     While the soup is cooking, fill a large pot with very cold water and ice cubes to make an ice water bath. When the soup is ready, place the stockpot in the ice water bath to cool. Remove the bouquet garni.

3)     When the soup has cooled, transfer it to a blender and puree until smooth. Pass the purée through a fine-mesh strainer into a bowl. Add the Tabasco sauce and celery salt, and season to taste with salt and pepper. Set the soup aside.

4)     Place the avocado in a small bowl and mash it with a fork until smooth. Stir in the lime zest and juice, red onion, jalapeño, bell pepper, and cilantro, and season with salt and pepper.

5)     Ladle the chilled soup into 20 small glasses or bowls. Place a spoonful of the guacamole in the center of each one, and garnish with a basil leaf. Arrange on a platter, and serve cold.

You may also like

Leave a comment