Chilled Tomato Soup With Basil Guacamole

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James Beard


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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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