YIELD Makes 2 servings
INGREDIENTS
6 large, very ripe tomatoes (about 3 pounds), divided 1‑1/2 cups tomato juice 1 small clove garlic 2 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon white wine vinegar 1 teaspoon sugar 1/2 to 1 teaspoon salt 1/2 teaspoon dried oregano leaves, crushed 6 green onions, cut into thin slices 1/4 cup finely chopped celery 1/4 cup finely chopped, seeded, unpared cucumber 1 or 2 fresh jalapeño peppers,* seeded, minced Garlic Croutons (recipe) or packaged croutons 1 cup diced avocado 1 red or green bell pepper, seeded, chopped 2 tablespoons cilantro Lime wedges (optional) Sour Cream (optional) *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Seed and finely chop 1 tomato; set aside.
- Coarsely chop remaining 5 tomatoes; process half of tomatoes, 3/4 cup tomato juice and garlic in blender until smooth. Press through sieve into large bowl; discard seeds. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
- Whisk lime juice, oil, vinegar, sugar, salt and oregano into tomato mixture. Stir in finely chopped tomato, onions, celery, cucumber and jalapeños. Cover; refrigerate at least 4 hours or up to 24 hours to develop flavors.
- Prepare Garlic Croutons.
- Stir soup; ladle into chilled bowls. Add croutons, avocado, bell pepper, cilantro, lime wedges and sour cream to taste.