SWEET-TART SUN GOLD TOMATO SOUP WITH AVOCADO RELISH

Serves: 4, vegan and gluten-free

2 pints (4 cups/1 L) Sun Gold ■ tomatoes

2 shallots, finely diced ■ and divided

Sea salt and freshly ground ■ pepper

2 to 3 tbsp (30 to 45 mL) ■ Chardonnay vinegar or champagne vinegar

1 firm avocado, diced into small ■ pieces

2 tbsp (30 mL) best olive oil ■ 1 tbsp (15 mL) slivered basil ■ leaves, marjoram or cilantro

1. Pluck and discard the stems from the tomatoes and then rinse them. Put them in a heavy saucepan with a tight-fitting lid with half of the shallots,

1/2 tsp (2.5 mL) of salt, and 1 cup (250 mL) of water. Cook over medium-high heat, keeping one ear inclined to the pot. Once you hear the tomatoes popping, take a peek to make sure there’s sufficient moisture in the pan so the tomatoes don’t scorch. If the skins are slow to pop and give up the tomato juice, add a few extra tablespoons of water as a precaution.

2. Once the tomatoes release their juices, lower the heat and cook gently for 25 minutes.

3. Run the tomatoes through a food mill. You’ll have about 2 cups (500 mL) of thick purée. Chill well, then salt to taste.

4. Just before serving, combine the remaining shallots in a bowl with the vinegar, avocado, olive oil, and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups or bowls, divide the shallot-avocado mixture among them, and serve.