Name: Philippe Bertineau's Chilled Heirloom Tomato Soup
Cuisine: International
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large leek, white part only, split, rinsed well, coarsely chopped; 1 stalk celery, coarsely chopped; 1 small bulb fennel, coarsely chopped; 1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped; 1/2 medium Spanish onion, coarsely chopped; 1/2 bulb garlic, unpeeled, cut crosswise in half and crushed gently; 1 sprig thyme, 1 sprig rosemary, 1/4 bunch parsley, 3 sprigs basil, 3/4-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string; 3/4-inch-diameter of dry fennel sticks, all tied together with kitchen string; 1 tablespoon anise seeds, 1 tablespoon fennel seeds, 1 teaspoon coriander seeds, all placed on a thick square of cheesecloth, gathered into a bundle and tied with kitchen string; 15 large, ripe Carmello or beefsteak tomatoes, each cut into 8 pieces; Salt and freshly ground white pepper to taste; Tabasco sauce to taste; Celery salt to taste; 6 ounces guacamole

Ingredients

2 tablespoons extra-virgin olive oil

1 large leek, white part only, split, rinsed well, coarsely chopped

1 stalk celery, coarsely chopped

1 small bulb fennel, coarsely chopped

1 medium red bell pepper, stemmed, ribs removed, seeded and coarsely chopped

1/2 medium Spanish onion, coarsely chopped

1/2 bulb garlic, unpeeled, cut crosswise in half and crushed gently

1 sprig thyme, 1 sprig rosemary, 1/4 bunch parsley, 3 sprigs basil, 3/4-inch-diameter bundle of dry fennel sticks, all tied together with kitchen string

3/4-inch-diameter of dry fennel sticks, all tied together with kitchen string

Philippe Bertineau's Chilled Heirloom Tomato Soup

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