Philippe Bertineau's Chilled Heirloom Tomato Soup

1. 1

   Heat the oil in a large saucepan over medium heat, add the vegetables (but not the tomatoes).

2. 2

   Cover and sweat for 10 minutes, until soft but not brown.

3. 3

   Add the bouquets garnis and tomatoes to 3 cups water.

4. 4

   Bring to a boil and cook for 15 minutes, until the tomatoes are softened but not overcooked, then season with salt and pepper.

5. 5

   Transfer the mixture to a large heatproof bowl and cool in a container of ice and water.

6. 6

   (This will allow the tomatoes to retain their color.)

7. 7

   Remove the bouquets garnis and, in batches, puree the mixture in a blender.

8. 8

   Pass through a food mill into a large bowl and season to taste with salt, white pepper, Tabasco and celery salt.

9. 9

   Refrigerate until cold (but not freezing) to taste the full flavor of the tomatoes.

10. 10

    Ladle the cold tomato soup into soup bowls and place a spoonful of the guacamole in the center and then garnish with a basil flower.

* Per serving · 4 servings · Values may vary.