COLD SOUP: Tomatoes go well with avocado to make this a very freshing soup for the hot summer days.

CHILLED CREAM OF TOMATO AND AVOCADO SOUP:

1 each small onion & carrot & celery stalk, finely chopped                                       

8 ripe tomatoes, peeled and finely chopped    + 4 cups tomato juice

1 tbsp. tomato paste                                                    

3 ripe avocado

1 tbsp. butter

1 bay leaf                                                                   

5 juniper berries

1 cup each dry white wine & 10% cream                                                       

¼ tsp. each coarsely ground pepper, thyme and basil

In a heavy saucepan, melt butter over medium heat and sauté onion, celery and carrots until soft. Add pepper, thyme, basil, bay leaf and juniper berries and cook a few minutes longer. Add white wine, bring to a boil and simmer for 2 minutes.

Add tomatoes, tomato juice and paste, bring to a boil and simmer 1 hour. Strain mixture into a blender and swirl for a few seconds. Pour mixture into a large container and cool.

Peel avocado, remove stones and puree pulp in a blender. Add puree into cooled tomato mixture.

Add cream and adjust seasoning. Chill well before serving