Cold Spicy Tomato Soup with Avocado and Chives

Directions

1. 1

   1 1/2 pound ripe tomatoes 1 garlic clove 1/2 cup well-chilled chicken or vegetable broth 1/2 teaspoon ground cumin salt and freshly ground b

2. 2

   Core each tomato and cut a small "x" in the skin on the opposite end

3. 3

   Lower 2 or 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or until the skins start to peel

4. 4

   Immediately transfer the tomatoes to a large bowl of iced water

5. 5

   Blanch the remaining tomatoes in the same manner

6. 6

   Peel each tomato by pulling the skins off with a paring knife

7. 7

   Cut each tomato in half crosswise and squeeze out the seeds

8. 8

   Coarsely chop the seeded tomatoes