Courtesy of Barbara Fenzl, Owner, Les Gourmettes Cooking School
Ingredients Soup: teaspoon caraway seeds 1/2 teaspoon celery seed 2 tablespoon butter 1/2 cup diced celery 1 cup diced red bell pepper 1 jalapeño, seeded and chopped 1 can (14.5 ounces) diced tomatoes with their liquid 2 cups tomato juice 1/2 cup water Grated zest of 1 lime 2 tablespoons prepared horseradish Salt and freshly ground pepper to taste 1/4 cup fresh lime juice 1 tablespoon Worcestershire sauce 1/2 cup vodka
Mousse: 1 ripe avocado, peeled and pitted 1 tablespoon lemon juice 1/4 cup diced tomatoes, well-drained Salt to taste 1/3 cup heavy cream
In a small skillet, toast the caraway and celery seed until lightly browned and fragrant, about 1 minute. Set aside. In a large saucepan, melt the butter over medium heat. Add the celery, red bell pepper and jalapeño. Cover the pan, lower heat, and sweat the vegetables until very soft, about 30 minutes. Stir in the tomatoes, tomato juice, water, lime zest, horseradish, toasted seeds, salt and pepper. Raise heat to medium and cook another 5 minutes. Put the soup in a blender, in batches, if necessary, and puree until smooth. Return soup to the saucepan and stir in the lime juice, Worchestershire sauce and vodka. Heat until hot.
Put avocado and lemon juice in a mini processor or blender and puree until smooth. Transfer to a medium bowl and stir in the tomatoes; add salt. In a medium bowl, beat the cream until stiff peaks form, either by hand or with an electric mixer. Fold into the avocado mixture. This can be covered and refrigerated for up to 2 hours To serve, ladle soup into bowls or mugs and top with a scoop of avocado mousse.