HEIRLOOM TOMATO SOUP WITH SHRIMP & AVOCADO
by Chef Fabio Viviani
Prep Time: 30 minutes
Cook Time: 5 minutes
5 medium heirloom tomatoes, seeded and chopped, divided
3 avocados, chopped
1/3 cup chopped red onion
3 Tbsp. chopped fresh basil leaves
1 tsp. fresh thyme leaves
1 Tbsp. Bertolli® Extra Light Tasting Olive Oil
2 Tbsp. lemon juice, divided
1 ½ cups vegetable broth
3/4 cup tomato juice
1 lb. uncooked large shrimp, peeled and deveined with tails on
1 Tbsp. Bertolli® Classico Olive Oil
1/2 tsp. crushed red pepper flakes
Dash of sweet paprika
Combine half the tomatoes, avocado, red onion, basil, thyme, Bertolli Extra Light Tasting Olive Oil and 1 tablespoon lemon juice in large bowl; set aside.
Process remaining tomatoes, vegetable broth and tomato juice in food processor or blender until smooth. Pour into avocado mixture. Season, if desired, with salt and black pepper. Chill, if desired.
Combine shrimp, Bertolli Classico Olive Oil, red pepper flakes, remaining lemon juice and paprika. Thread shrimp on skewers*. Grill, turning once, 5 minutes or until shrimp turn pink. Remove shrimp from skewers.
Ladle soup into serving bowls and top with shrimp. Garnish, if desired, with additional fresh basil leaves.
*If using wooden skewers, soak in water at least 30 minutes prior to use.
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Disclosure: This is a purely informational post. No compensation received. Recipes courtesy of Fabio Viviani, owner and Executive Chef of Café Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.Photo Credits: Bertolli