Soup base (to be marinated):
3 large heirloom tomatoes3 stalks celery
4 small to medium cucumbers
1 small fennel bulb
1 jalapeno pepper, seeded and chopped
5 cloves garlic, chopped
⅓ cup chopped basil
Juice of 2 lemons
4 teaspoons salt
Soup broth:
1 cup strained tomatoes (store bought)
5 cups bottled tomato juice
2 tablespoons pick-a-pepper sauce
1 tablespoon Worcestershire sauce
½ cup olive oil
Juice and zest from a lemon medium
Fresh ground pepper (about 3 turns of the peppermill, medium grind)
Garnish:
1 avocado, cubed
5 green onions, thinly sliced
10 basil leaves, chiffonnade
2 tablespoons olive oil
Preparation
Soup base: Roughly chop the tomatoes, celery, cucumbers, fennel and jalapeno and put them in a large bowl.
Add to the vegetables the chopped garlic, basil, lemon juice and salt.
Allow to marinate for a few hours or overnight in the refrigerator.
Soup broth: combine ingredients in a pitcher.
When ready to serve, use a hand held blender to chop up soup base until it is just slightly chunky. Add broth to base and stir.
Stir avocado cubes into soup. Top soup with green onion slices and basil. Drizzle olive on the surface of the soup.
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